1 pkg active dry yeast (2 1/4 tsp. bulk yeast)
1 1/2 c warm water
2/3 c sugar
1 1/2 ts salt
2/3 c shortening
2 eggs (or substitute 2 Tbsp soy flour mixed w/ 2 Tbsp. water)
1 c lukewarm mashed potatoes (I used bulk instant potato flakes)
7 c all purpose flour
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in 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. By the way, you can stretch this for a couple more days... it starts to taste a bit like sourdough, but works fine.)
Punch dough down; divide into 4 parts. Use 1/4 of dough in each of the variations (to follow). Let rise 1 1/2 hours before baking. Heat oven to 400*. Bake rolls 15 to 25 minutes.
Shape bits of dough into 1 inch balls. Place in lightly greased round layer pan, 9 x 1 1/2 inches. Brush with butter. 3 dozen rolls.
Shape bits of dough in 1 inch balls. Place 3 balls in each greased muffin cup. Brush with butter. 12 rolls.
Roll dough into 12 inch circle, about 1/4 inch thick. Spread with soft butter. Cut into 16b wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, on greased baking sheet. Curve slightly. Brush with butter. 16 rolls.