Refrigerator Potato Rolls - cooking recipe

Ingredients

2 pkg. dry yeast
1 c. warm water
1 tsp. sugar
1 c. milk
1 c. potato water (saved from potatoes)
4 tsp. salt
1/2 c. mashed potatoes
2/3 c. shortening
3/4 c. sugar
2 beaten eggs
8 c. flour

Preparation

Combine milk, potato water, sugar and shortening.
Scald and cool.
Soften yeast in cup of warm water with teaspoon of sugar. Let stand until it forms.
Combine all ingredients, add flour to make a stiff batter.
Let stand 20 minutes.
Knead on a floured board until smooth and elastic.
Add flour as needed to prevent sticking.
Place in greased bowl, cover and store in refrigerator. Shape in rolls 3 hours before serving and let rise until double. Return unused dough to fridge.
Bake at 400\u00b0 for 15 to 20 minutes.