Potato Refrigerator Dough - cooking recipe

Ingredients

1 pkg. active dry yeast
1 1/2 c. warm water (105 to 115~)
2/3 c. sugar
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour

Preparation

Dissolve yeast in warm water.
Stir in sugar, salt and shortening, eggs, potatoes and 4 cups of flour.
Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured board.
Knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl and turn greased side up.
Cover bowl tightly and refrigerate at least 8 hours or until ready to use.
Punch dough down.
Make small rolls and let rise for 1 1/2 hours before baking.
Bake rolls 15 to 25 minutes at 400\u00b0.
Bake until golden brown.