Title: Anytime Refrigerator Rolls
Categories: Bread
Yield: 36 Servings

1/2 c Sugar
1 c Buttermilk
3/4 c Shortening
1 ts Salt
1 c Cooked; mashed potatoes
2 pk Active dry yeast
1/4 c Warm water (105 to 115
-degrees)
2 lg Eggs
4 3/4 -(up to)
5 1/4 c All-purpose flour; divided
Butter or margarine; melted

Combine sugar, buttermilk, shortening and salt in a saucepan (we did this
in the microwave); heat until shortening melts. Remove from heat; stir in
potatoes. Cool to 105 degrees to 115 degrees.

Dissolve yeast in warm water in a large nixing towl; let stand 5 minutes
Add potato mixture. eggs and 2 cups flour, beating at medium speed of an
electric mixer until smooth. Gradually stir in enough remaining flour to
make a soft dough. (We used a total of 5 cups).

Turn dough out onto a floured surfce; knead until smooth and elastic (8
minutes). Place in a greased bowl, turning to grease top. Cover and chill 3
hours or until doubled.

Punch dough down; divide into thirds. Roll 1 third into a 10-inch circle
on a floured surface; brush with butter.

Cut into 12 wedges: roll up wedges from wide end. Place on greased baking
sheet, point side down.

Repeat with remaining dough, or cover and chill up to 1 week. Cover and
let rise in a warm place (85 degrees), 50 minutes or until doubled.

Bake at 425 degrees for 6 minutes or until golden. (Ours took 9 minutes.)
Makes 3 dozen.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.