Rosy Refrigerator Rolls - cooking recipe

Ingredients
    1 cup room temperature tomato juice
    1/2 cup lukewarm water (100 degrees F/38 degrees C)
    2/3 cup white sugar
    1 1/2 teaspoons salt
    1 (.25 ounce) package active dry yeast
    2 eggs
    2/3 cup melted shortening
    1 cup mashed potatoes
    6 cups all-purpose flour, or as needed
Preparation
    Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
    Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
    Line baking sheets with parchment paper, and set aside.
    Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
    Preheat an oven to 375 degrees F (190 degrees C).
    Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

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