Refrigerator Potato Dough to Bake All Week

This is a real oldie but a goody.  Promise.
This recipe comes from my very old (41 years) Betty Crocker cookbook.

I can mix it up on Saturday or Sunday and use it all week.  It's good for bread sticks, hamburger rolls, calzones, stromboli, cinnamon rolls and, of course regular bread.  The dough last well all week in the refrigerator.

Refrigerator Potato Dough:
The potatoes keep it moist during its stay in the refrigerator.  I use instant mashed potatoes.  Just add the separate ingredients to make to the dough mixture.  Easy peasy.

2 tsp yeast.          1 1/2 cups warm water.         2/3 cup sugar
2/3 cup shortening or butter/ margarine.              1 1/2 teaspoon salt   
 2 eggs
1 cup mashed potatoes, or ingredients to make        7 to 7 1/2 cups flour

Dissolve yeast in water with sugar.    Add shortening, eggs, potatoes, salt, and half the flour.  Mix to form a dough.  Gradually add more flour until dough is no longer sticky.  Knead for about five minutes.  Put in a greased bowl.  Cover tightly with plastic wrap.  Refrigerate for at least 8 hours before use.
When ready to use punch down dough and take off the amount you need to use.  Recover the rest and keep refrigerated.   
Form the dough you are using into a loaf, rolls, etc.
Let dough rise until double, about 1 1/2 hours before baking at 400.