Refrigerator Potato Rolls - cooking recipe

Ingredients

1 c. peeled and chopped potatoes
1/2 c. milk
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. cooking oil or melted shortening
1 c. water
2 pkg. dry yeast
2 beaten eggs
5 to 6 c. all-purpose flour

Preparation

Combine potatoes and water. Bring to boiling; reduce heat. Cook, covered 12 to 15 minutes or until the potatoes are tender. Drain, reserving liquid.
Mash the potatoes; set aside.
Place potato liquid in a large bowl. Add milk. Cool to lukewarm (110\u00b0 to 115\u00b0). Dissolve yeast in liquid. Stir in sugar, salt, eggs, oil and mashed potatoes. With a spoon, stir in 2 cups of the flour at a time, mixing well after each addition, using 5 cups of the flour. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough in a large ball. Place in greased bowl. Cover and chill overnight. Grease three 9-inch round baking pans.
Roll into 1 1/2-inch balls and let rise in warm place for 1 hour or until doubled in bulk.
Bake in a 375\u00b0 oven for 15 to 20 minutes.
Makes 36 rolls.