1 TBS. Dry Yeast
1 C. Warm water
2/3 c. Sugar
1 1/2 tsp. Salt
2/3 c. Shortening
2 Eggs
1/2 C. Instant Potato Flakes
7 - 7 1/2 c. flour
Dissolve the yeast in warm water. stir in the sugar, salt, shortening, eggs, mashed potatoes, add 4 cups of flour. beat until smooth. mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. knead until smooth and elastic about 5 min. place dough in greased gallon zip lock bag, making sure the air is out refrigerate at least 8 hrs.
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