1 package dry yeast
1 1/2 cups warm water
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 eggs
1/3 cup shortening
1 cup lukewarm mashed potatoes
4 cups flour
3 to 3 1/2 cups all-purpose flour

Dissolve yeast in warm water. Add sugar, salt, eggs, shortening, mashed potatoes and 4 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto floured surface and knead for 5 minutes. Place in greased bowl. Cover tightly. Refrigerate at least 8 hours, but no longer than five days. Use in the following recipes.

Braided Dinner Rolls
6 cups Potato Refrigerator Dough
1 egg, slightly beaten with 1 tablespoon water
1/4 cup sesame or poppy seeds

Divide dough into 18 parts. Roll each part into a rope 7 inches long. Place three ropes together and braid gently and loosely. Do not stretch. Pinch ends to fasten. Place braids on greased baking sheet and let rise until double. Brush egg mixture over braids. Sprinkle braids with seeds. Bake at 375 degrees F for 15 minutes.

Hamburger Buns
6 cups Potato Refrigerator Dough
4 tablespoons butter, melted
1/4 cup sesame seeds

Divide dough into 12 equal parts. Shape into smooth balls. Place on greased baking sheet and let rise until double. Brush with butter and sprinkle with sesame seeds. Bake at 400 degrees F for 10 to 15 minutes.

Parker House Rolls
9 cups Potato Refrigerator Dough
4 tablespoons butter, melted

Divide dough in half. On a floured surface, with rolling pin, roll each half into a 13 x 9-inch rectangle. Cut dough into 3-inch circles. Brush each circle with melted butter. fold circle over so it overlaps other half of circle slightly. Press edges together. Place on greased baking sheet. Brush tops with melted butter. Let rise until double. Bake at 400 degrees F for 15 minutes.