Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle.
Turn dough onto a slightly floured surface; knead until smooth and elastic, about five minutes. Place in a large greased bowl, turn greased side up. Cover bowl tightly; refrigerate for at least eight hours but no longer than five days.
Punch dough down. Roll out and cut into triangles. Roll each triangle into a crescent. Let rise. Bake at 375 until nicely browned. This recipe also makes nice dinner rolls.