Title: Refrigerator Potato Rolls - Southern Living
Categories: Bread rolls
Yield: 3 Dozen

1 Active dry yeast; (1/4-oz)
1/2 c Lukewarm water (105°to 115°)
1 c Lukewarm milk (105° to 115°)
1 c Hot mashed potatoes
2/3 c Shortening
1/2 c Sugar
1 tb Salt
2 lg Eggs
7 c Up To 7 1/2 cups
- all-purpose flour

NOTE: You can shape these rolls into balls as we did or as you desire.
Combine yeast and warm water in a small mixing bowl; let stand 5 minutes.
Stir in warm milk.

Beat potatoes and next 4 ingredients in a large mixing bowl at medium speed
with an electric mixer until smooth. Add yeast mixture, beating until
blended. Gradually stir in enough flour to make a stiff dough. Turn dough
out onto a well-floured surface, and knead until smooth and elastic (5 to 8
minutes). Place in a well-greased bowl, turning to grease top. Cover and
let rise in a warm place (85°), free from drafts, 1hour or until doubled in
bulk.

Punch down dough, and brush top with melted butter. Cover and chill 8
hours.

Divide dough into 6 equal portions. Shape each portion into 12 balls; place
2 balls into each greased muffin cup.

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or
until almost doubled in bulk.

Bake at 400° for 15 to 20 minutes.

Yield: 3 dozen.

Note: Dough may be chilled up to 3 days before shaping. To freeze rolls,
bake 10 minutes or until lightly browned. Remove from pans; cool on wire
racks. Cover and freeze. Thaw at room temperature; uncover, and bake at
350° for 8 to 10 minutes.

Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #790 by Bill Webster on
Sep 19, 1997