Cream sugar and shortening. Add potatoes, salt, eggs, and water. Dissolve yeast in 2/3 cup of warm water (115 degrees). Mix. Beat in 2 cups flour. When mixed add another 2cups flour. Then add flour one cup at a time until it forms a soft dough ball (will be sticky. Shape into ball; do not knead. Let rise; punch down. Shape into rolls. Let rise. I can make 4 round pans of rolls with 7-8 rolls in each pan. Bake at 350 degrees for about 15 minutes (recipe says 20-25, but 20 was a little too long.)
Brush with butter. Dough can be refrigerated up to one week.