Betty Crocker's Potato Refrigerator Rolls

Directions

1. Dissolve yeast in hot water. Stir in sugar, salt, shortening, Large eggs, potatoes and 4 c. of flour. Beat till smooth. Fold in sufficient of the remaining flour to make the dough easy to handle.
2. Turn the dough onto a lightly floured board and knead till smooth and elastic, about 5 min. Place in a greased gowl; turn the greased side up. Cover bowl tightly and chill till ready to use. (The dough can be refrigerated for up to 5 days.) If the dough rises, punch it down occasionally.
3. When you want to make fresh rolls, punch down the dough and cut off the amount needed. Shape, brush with butter, cover and let rise in a hot place till double, about 1 1/2 hrs.
4. Heat oven to 400 degrees. Bake rolls about 15 min.
5. Makes 4 dozendinner rolls.
6. Note: Unless I have leftover mashed potatoes, I usually just use instant potato flakes. I add in them with the flour, and increase the liquid as well.
7. (For the brand I use, it's 1/2 c. dry potatoes and 3/4 c. lowfat milk.) I have also tried forming the rolls right after kneading the dough, but they turn out lighter if the dough sits in the refrigerator overnight.