Potato Refrigerator Bread

1 pkg yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes -- I use instant
7 cups all-purpose flour -- more or less

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl ;turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use.
(Dough can be kept up to 5 days in refrigerator. Keep covered.)
Punch down dough; divide into 4 parts. . Let rise for 1 1/2 hours before baking. Heat oven to 400 degrees.Bake rolls 15 to 25 minutes
- DeeDee