1 package active dry yeast or 1 Tbs of Saf-instant yeast. 1-1/2 cups warm water (105 to 115F) 2/3 cup white sugar 1-1/2 teaspoons salt 2/3 cup shortening (butter makes a better roll) 2 eggs 1 tsp orange juice (absorbic acid). It helps the yeast rise. 1 cup lukewarm mashed potatoes* 6-1/2 to 7 cups Gold Medal all-purpose or unbleached flour

Dissolve yeast in warm water. (I use SAF instant yeast, which you do not proof in water, simply add to flour.). Mix in sugar, salt, shortening, eggs, orange juice, potatoes and 4 cups of the flour. Beat until smooth. Stir 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 greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours. Can be stored in refrigerator at 45 degrees or below up to 5 days. Keep covered. Punch down dough; divide dough into 4 parts. Crescents: Roll 1/4 of dough into 12-inch circle. Spread with margarine or butter, softened. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, with points underneath, on greased cookie sheet; curve slightly. Brush with margarine or butter, softened. Let rise until double, 45 to 60 minutes. Heat oven to 400F. Bake until light brown, 13 to 15 minutes. Makes 16 rolls. *Potato Buds mashed potatoes can be used for the mashed potatoes. Prepare as directed on package for 2 servings.