Refrigerator Potato Rolls - cooking recipe

Ingredients

enough instant potatoes for 4 servings
4 1/2 to 5 c. flour
1 pkg. active dry yeast
1 tsp. salt
1 c. milk
1/2 c. sugar
1/2 c. butter
2 eggs

Preparation

Prepare mashed potatoes according to package directions.
In large mixing bowl, stir together 2 cups flour and yeast.
In saucepan, heat milk, butter, sugar and salt until just warm, stirring constantly to melt butter.
Stir in potatoes.
Add to dry mixture.
Add eggs.
Beat at low speed of mixer for 1/2 minute, then beat at high speed for 3 minutes.
By hand, stir in enough of remaining flour to make a soft dough.
Place in greased bowl, turning once to grease surface.
Cover and refrigerate for several hours or up to one week.