Potato Refrigerator Rolls

• 1 pkg. (or 2 if desired) active dry yeast
• 1 1/2 c. warm water (105~ to 115~)
• 2/3 c. sugar
• 2/3 c. Crisco or butter
• 2 eggs
• 1 c. mashed potatoes (instant works, too)
• 7 to 7 1/2 c. self-rising flour

1. Dissolve yeast in warm water.
2. Stir in sugar, Crisco, eggs, potatoes and 4 cups flour.
3. Mix in enough of the remaining flour to make dough easy to handle.
4. Knead dough, either in the bowl or on a lightly floured board for 5 minutes.
5. Place in greased bowl and turn greased side up.
6. (Cover tightly and refrigerate up to 5 days if you're not ready to use it right away.)
7. When ready to use dough, punch it down and cut off amount needed.
8. (Whole recipe makes 48 rolls.)
9. Shape dough and allow to rise.
10. Heat oven to 400u0b0 and bake 15 to 25 minutes.
11. Brush with butter, if desired.

active dry yeast, warm water, sugar, butter, eggs, mashed potatoes, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177451 (may not work)