Potato Refrigerator Rolls

A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time.

• Ready In: 40 mins
• Yields: 36-48 rolls

Ingredients

• 1  cake yeast
• 1⁄2 cup water, lukewarm
• 5  tablespoons sugar
• 1⁄2 cup butter
• 1  cup milk, hot
• 1  cup mashed potatoes, hot
• 1  egg, well beaten
• 1  teaspoon salt
• 6  cups flour, sifted

Directions

1. Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
2. Cream butter and remaining sugar until light.
3. Add milk to mashed potatoes and combine with creamed butter.
4. Cool to lukewarm and add to yeast mixture with egg and salt.
5. Beat in 2 cups of the flour and set aside to rise until light.
6. Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
7. Store in refrigerator until ready to use.
8. Shape as desired; let stand in a warm place until doubled.
9. Bake at 400F for 15 to 20 minutes.