Refrigerator Roll Dough

1 pkg. yeast
1 1/2 c warm water
1 c lukewarm mashed potatoes (I use instant potatoes with canned milk and about 1/4 tsp. salt
2/3 c sugar
2/3 c. butter shortening
2 eggs beaten with a fork
1 1/2 tsp. salt
6 to 7 c. flour

Dissolve yeast in warm water.  Stir in rest of ingredient and 3c. of flour.  Blend and then add rest of flour a bit at a time until you have a dough that you can handle (not sticking to your fingers).  If not using a mixer then knead for  5 min. on a floured surface or let the mixer do it for a few min.  adding flour if needed so you can handle dough.  Grease a bowl with shortening and put dough in it and then turn it over so the greased side is up- cover with saran wrap leaving room for the dough to raise.  You don't want the air to get to the rolls they will dry out. Refrigerate overnight.  Make rolls whatever shape you want and then cook 400 for 8-12 min. Do not use self rising flour.