Potato Refrigerator Rolls - cooking recipe

Ingredients

1 1/2 c. warm water
1 pkg. dry yeast
2/3 c. sugar
1 1/2 tsp. or less salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour

Preparation

Dissolve yeast in water; let stand until bubbly.
In a large bowl, mix sugar, salt, shortening, eggs and potatoes.
Mix in flour, a cup at a time.
Add yeast mixture.
Add enough flour to handle easily.
Put in a greased bowl, cover with plastic wrap and let set overnight or until ready to make rolls.
Make sure bowl is large enough as it will double in volume.
May keep up to 2 weeks in refrigerator.
Remove dough 2 hours before you wish to use it for biscuits.
Shape rolls (I use a glass to cut out rolls).
Let rise on cookie sheet until double, covered with a towel.
Bake at 350\u00b0 for 15 to 20 minutes.