POTATO REFRIGERATOR ROLLS
1 1/2 cups warm water (not hot-110 to 115degrees)
1 pkg. active dry yeast
2/3 cup sugar
1 1/2 tsp salt
2/3 cup soft shortening
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups Gold Medal Flour
In bowl, dissolve yeast in water. Stir in sugar,salt,shortening, eggs and potatoes. Measure flour by dip-level-pour method or by sifting. Mix in flour with hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic.
Place greased-side-up in greased bowl. Cover with damp
cloth; place in refrigerator (will keep for about 5 days). About 2 hours before baking, shape dough into rolls, coffee cakes, etc. Cover and let rise until double, 1 1/2 to 2 hours.
Heat oven to 400 degrees F. Bake 12 to 15 minutes.
Makes 4 dozen medium rolls.