Refrigerator Rolls

Ingredients

1 package active dry yeast
1 1/2 cups potato water, warmed
2/3 cup sugar
2 teaspoons salt
2 Roberts Eggs, beaten
2/3 cup shortening, melted and cooled
1 cup mashed potatoes
7-7 1/2 cups sifted flour

Preparation

Soften yeast in warm potato water. (If desired, substitute 1 1/2 cups scalded and cooled Roberts Milk for the potato water.) Combine yeast mixture, sugar, salt, beaten egg, melted shortening and mashed potatoes. Stir until well-blended; gradually add flour to make a stiff dough. Knead dough until smooth, about 5 minutes; place in a buttered bowl and turn to butter top. Cover dough tightly and refrigerate until needed. (For best results, do not store longer than 3 days.) Remove dough from refrigerator 2 1/2 to 3 hours before rolls are to be served; shape, place on buttered baking sheets, cover and allow to rise in a warm place until double in bulk. Bake at 425° for 12 to 15 minutes, or until nicely browned.

Yield: 4 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.