Easy Potato Rolls

2/3 cup sugar
2/3 cup shortening
1 cup mashed potatoes
2 1/2 teaspoons salt
2 eggs
2 packages active dry yeast, 1/4 oz. each
1 1/3 cups warm water (110 to 115 degrees), divided
6-6 1/2 cups all-purpose flour

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes. Remove from pans to cool on wire racks.