In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs.

In a small bowl, dissolve yeast in 2/3 cup 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 1 hour.

Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes (check on them at 15, darker pans cook in less time). Remove from pans to cool on wire racks. Yield: 45 servings.