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Combine boiling water, shortening, sugar and salt in mixing bowl; cool to lukewarm and add yeast dissolved in water. Mix to smooth, thin batter with 1 cup flour. Stir in mashed potatoes and eggs and let rise 2 hours or until light and bubbly. Add flour to make soft dough. Knead lightly on floured surface; let rise again in greased bowl about 2 hours; then work down, cover tightly, and place in refrigerator until ready to use. About 1 1/2 to 2 hours before serving, remove a portion of the dough and form into rolls of desired shape. Arrange in shallow greased pan and let rise until double in bulk. Bake in moderately hot oven, 375 degrees, 20 to 25 minutes. Makes 3 to 4 dozen rolls.
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