Potato Refrigerator Rolls - cooking recipe

Ingredients

1 cake compressed yeast
1 1/2 c. lukewarm potato water
2/3 c. shortening (part butter)
2/3 c. sugar
1 1/2 tsp. salt
1 c. lukewarm mashed potatoes
2 eggs, well beaten or 4 yolks and 5 Tbsp. water
7 c. flour, sifted

Preparation

Crumble yeast into bowl; add 1/2 cup lukewarm water.
In bowl, cream shortening, sugar and salt thoroughly.
Blend in mashed potatoes; blend in eggs.
Add the remaining lukewarm water.
Add most of sifted flour gradually, mixing thoroughly.
Add maybe 1/2 cup more flour to take stickiness from dough.
Knead on lightly floured board.
Round up and set dough to rise in greased bowl. Cover with damp cloth.
Keep dough at 80\u00b0 to 85\u00b0 until double in bulk (about 2 hours).
Punch down; make up desired amount of dough by letting it rise again, double in bulk, about 45 minutes.