Refrigerator (Potato) Rolls - cooking recipe

Ingredients

3/4 c. Crisco shortening
1/2 c. sugar
1 c. mashed potatoes
1 1/2 c. water potatoes were cooked in
2 eggs
2 pkg. dry yeast, dissolved in 1/2 c. warm water
5 to 7 c. all-purpose flour
1 tsp. salt

Preparation

Cream the Crisco, sugar and mashed potatoes.
Add eggs, one at a time, beating well.
Add potato water, cooled to room temperature.
Add yeast mixture and stir well.
Cover with a damp cloth and let stand one hour.
After the hour, add flour and salt, stirring well (1 or 2 cups at a time).
Keep adding flour until you have a stiff dough.
Turn dough onto floured board and knead well.
Place in refrigerator in a covered container.
Make rolls as needed.
Place in well-greased pan and let rise until double in size.
Brush tops with melted butter and bake at 400\u00b0 for 15 minutes.