Easy Potato Rolls

2/3 c. sugar
2/3 c. shortening
1 c. mashed potatoes
2 1/2 t. salt
2 eggs
2 pkgs (1/4 oz each)
1 1/3 c. warm water (110 degrees to 115 degrees) divided
6 to 6 1/2 c. flour

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs, mix. 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 a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an 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. Brush tops of rolls with melted butter. Remove from pans to cool.