1/2 c Sugar
1 c buttermilk
3/4 c shortening
1 t Salt
1 c cooked, mashed potatos
2 pkg yeast
1/4 c warm water
2  eggs, beaten
6 c flour
melted margarine

Combine sugar, buttermilk, shortening, and salt in a medium saucepan; heat until shortening is melted. Remove from heat; Stir in mashed potatos. Cool until lukewarm.

Dissolve yeast in warm water. Combine sugar mixture eggs and half of flour in large mixing bowl; add yeast mixture, beating until Smooth. Stir in enough remaining flour to make soft dough.

Turn out on a lightly floured board; knead about 8 minutesor until smooth and elastics. PlAce in a greased bowl, turning to grease top. Cover tightly with aluminum foil; store in refrigerator until doubled in bulk.  (Dough may be kept in refrigerator for a week.)

Punch down dough; place on a lightly floured board. Divide dough into thirds. Roll out 1/3 of dough into a circle about 10" in diameter and 1/8" thick; brush with melted butter. Cut into 12 wedges; roll each wedge tightly, beginning at wide end. Seal points. repeat with remaining dough, or cover and store in the refrigerator.

Place rolls on a greased baking sheet. Cover and let. rise in a warm place until doubled in bulk. Bake at 425 degrees or until golden brown. Yield 3 doz rolls.
 

Source: Bea spaniol