Grandma's Potato Refrigerator Dough

This is my ultimate, all time favorite bread recipe. It came from my Grandma and she makes these rolls for every holiday. There were a few years when I was younger that I would only eat jellied cranberry sauce and these rolls for Thanksgiving. Grandma does it right and lets it sit in the fridge for a few days but I'm impatient and bake them the same day. While it still tastes good, it tastes better when it's left to ferment for a couple of days.

Potato Refrigerator Dough

1 pkg. dry active yeast
1 ½ cups warm water (105 to 155 degrees)
2/3 cup sugar
1 ½ tsp salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 ½ cups 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 covered in refrigerator at 45 degrees or below. Keep covered). Punch down dough; divide into 4 parts. Use ¼ of dough in each of the variations. Let rise for 1 ½ hours before baking. Heat oven to 400 degrees. Bake rolls 15 to 25 minutes.