Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs and 4 cups 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 greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
Punch down dough; divide into equal parts. Use dough for any dinner roll or sweet roll recipe you have and make as many as you like. Fresh yeast rolls everyday. You can roll out dough the night before you need them. Let rise in refrigerator over night. Take out of refrigerator let rise for one hour and bake. Enjoy the fresh smell of cinnamon rolls every morning.