Potato Rolls(From Louise Tuner) - cooking recipe

Ingredients

3/4 c. warm water
1/3 c. sugar or 4 pkg. Sweet 'N Low
1/3 c. soft shortening
1/2 c. instant potatoes
3 to 3 1/2 c. sifted plain flour
1 pkg. dry yeast
1 tsp. salt
1 egg, beaten

Preparation

Stir
yeast
in
mixing bowl with warm water until dissolved. Stir
in sugar or Sweet 'N Low, salt, shortening, egg and potatoes.
Mix
flour
with
hands until dough is easy to handle. Knead
on
lightly\tfloured
board\tuntil
smooth and elastic. Grease
dough
and\tput
in
bowl
that
is slightly greased. Cover
with damp cloth and place in refrigerator for at
least
2 hours before baking or overnight.
About 2 hours before
baking, make out rolls on floured surface.\tLet rise 1 1/2\tto
2
hours. Cook
in
preheated 400\u00b0 oven for 12 to 15 minutes\tor until brown.
Cover leftover dough with damp cloth and refrigerate. Makes about 1 dozen.