Potato Rolls

Here are pretty much the best rolls I've ever had.  They're pretty easy.  I actually almost follow the recipe on these ones.  I've made them with whole wheat, too, but they're not quite as impressive.

2 pkg. yeast
1/2 c. warm water
1 c. mashed potatoes
1/2 c. butter-flavored Crisco
1 1/8 c. sugar
4 t. salt
2 c. warm milk (microwave 2 minutes)
2 eggs
8-9 c. flour

Mix yeast and warm water. In mixing bowl, combine potatoes, shortening, sugar, salt,
milk, eggs, and half the flour. Add yeast mixture and mix at high speed for a minute. Add
the remaining flour, a cup at a time, to form a soft dough. Turn onto a floured surface,
knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 2 hours. Punch dough
down. Form into rolls. Let rise until they touch with little space between them (about 50
minutes). Bake at 350 for about 20 minutes, until golden brown. This recipe makes 3-4
dozen rolls. Tip: when you make mashed potatoes, make extra and freeze the leftovers in 
baggies in 1 cup portions. It doesn’t matter if the mashed potatoes have pepper in them.