In a large mixing bowl, dissolve the yeast in the warm water along with 1 T. of the sugar. Allow to proof for 5 minutes.

Add in the remaining sugar, shortening, eggs and potatoes. Add 5 C. of the flour and the salt. Beat until smooth (I used a stand mixer for this).

Turn the dough out onto a heavily floured work surface and knead in as much of the remaining flour as needed to form a good dough. Knead for 5 minutes.

Place the dough into a greased bowl, cover and allow to rise until double in size (about 1 1/2 - 2 hrs.).

Punch down the dough and place on a floured surface. Knead about a minute. With floured hands pinch off pieces, just a little bigger than a golf ball, and form into a roll. Place on a lightly greased baking sheet. Continue with remaining dough.

Allow the rolls to rise for 1 hour. Bake in a 400 degree oven for 15-20 minutes or until golden brown on top.

(Approx. 20-24 rolls) The freeze well.