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Potato Refrigerator Rolls
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Source: Janice Clark
| 1 pkg | active dry yeast |
| 1 1/2 cups | warm water, (105º -115º F) |
| 2/3 cup | shortening |
| 1 cup | lukewarm mashed potatoes, (can use instant) |
| 2/3 cup | sugar |
| 1 1/2 tsp. | salt |
| 2 | eggs |
| 7 to 7 1/2 cups | all purpose flour, (substitute 2 1/2 c. whole wheat for 2 1/2 c. all purpose to make whole wheat rolls) |
Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 min. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45º F or below. Keep covered.)
Punch dough down. Form rolls. ( 3 oz. each) Let rise 1 1/2 hours before baking. Heat oven to 400º F. Bake rolls 15-25 min.
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