Potato Refrigerator Rolls #775 12/05

Categories:
breads, New 2005

6 1/2 cups flour
1 pck active dry yeast
1/4 cup Sugar
2 teaspoon Salt
1 cup milk
1/2 cup water
1/2 cup Shortening
1 cup warm mashed potato
2 large eggs; slightly beaten

In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, and salt. In a small saucepan, heat milk and water until warm ( 120°F to 130°F ). Add to the flour mixture with shortening, potato and eggs. Beat with an electric mixture on low speed for twenty seconds, scrape bowl constantly. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. 6 to 8 minutes). Shape into a ball; place into a lightly gresed bowl. Put in a warm place until doubled in size. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Meanwhile, grease 2 baking sheets. Divide each half of dough into 12 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place balls 2 inches apart on baking sheets. Cover; let rise in a warm place until nearly double (40 minutes). Preheat oven to 375°F . Bake for 18 to 20 minutes. Makes 24 rolls.