Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 c. of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic; about 5 minutes. Place in large greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

From here you can make anything. Each time you pull the dough out of the fridge just punch down the dough and take out what you need. With one batch of dough I made 4 huge hamburger buns and two full sized pizza crusts. Here are my pizzas:

The pizza was great and the kids and I loved it. I'm not going to say that this rivals the crust of New York pizzerias but it beats bread in a can and it's a lot cheaper too.

Here are instructions for all sorts of other kinds of bread made with this dough. Also feel free to substitute some whole wheat flour for all-purpose to make it healthier.

Brown-and-Serve Rolls: shape dough as directed in any recipe below. Let rise 1 hour. Heat oven to 275°. Bake 20 minutes (do not brown). Remove from pans, cool to room temperature. Wrap in aluminum foil and store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, pre-heat oven to 400°, bake until brown, 8 to 12 minutes.

Casseroles: shape ¼ of dough into 1-inch balls. Place in lightly greased round layer pan, 9 X 1 ½ inches. Brush with softened margarine, let rise 1 hour. Heat oven to 400° and bake about 15 minutes until golden brown. 3 dozen rolls.

Cloverleaf Rolls: shape ¼ of dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with softened margarine, let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.

Crescent Rolls: roll ¼ of dough into a 12-inch circle on a floured surface. Lightly spread with softened margarine. Cut into 16 wedges. Roll up tightly beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on a greased cookie sheet, curving slightly. Let rise one hour. Heat oven to 400° and bake about 15 minutes until golden brown. 16 rolls.

Fan Tans: roll ¼ of dough into a 13X9 inch rectangle on a well-floured surface. Spread with softened margarine. Cut lengthwise into 6 strips, each about 1 ½ inches wide. Stack strips evenly; cut into 12 pieces, each about an inch wide. Place cut sides down in greased muffin cups. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown.

1 dozen rolls.

Four-Leaf Clovers: shape ¼ of dough into 2-inch balls. Place each ball into a greased muffin cup. With scissors, snip each ball completely into halves, then into quarters. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.

Pan Biscuits: use half of dough recipe. Roll dough into 13X9 rectangle on a well-floured surface. Place in greased, oblong pan (13X9X2). Cut dough into rectangles, each about 3X2 ½ inches. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 25 minutes until golden brown. 15 rolls.

Parker House Rolls: roll ¼ of dough into a 12X9 rectangle on a well-floured surface. Cut into 3-inch circles with a floured cutter. Brush with softened margarine. Make a crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close to each other in a greased square 9X9X2 pan. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.

Leftover Turnovers: prepare ¼ dough as if for Parker house Rolls. After cutting into 3-inch circles, roll out to 4-5 inch circles. Make crease, fill bottom half with 2-3 tbsp. of leftovers. Fold over and press edges together. Let rise 30 minutes. Heat oven to 400° and bake about 15 - 20 minutes until golden brown