Dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Mix in flour until dough is easy to handle. Knead until smooth and elastic. Place in greased bowl and flip so dough is greased on top. Cover with damp cloth and place in refrigerator. (Can be kept up to 5 days) About 2 hours before baking, shape in rolls. Cover and let rise until double (1 ½ to 2 hours) Bake in 400 degree oven for 12-15 minutes.