Potato Refrigerator Roll Dough

• 2 pkg. active dry yeast
• 3/4 c. warm water
• 1 1/2 c. hot water
• 1 envelope Borden instant whipped potatoes
• 2/3 c. sugar
• 1 1/2 tsp. salt
• 2/3 c. soft shortening
• 2 eggs, beaten
• 5 c. sifted flour

1. Sprinkle yeast on warm water in a large mixing bowl.
2. Stir to dissolve.
3. Pour hot water over potato flakes; let stand 3 minutes. Stir in sugar, salt and shortening.
4. Add yeast, eggs and 2 cups of flour.
5. Beat until smooth.
6. Mix in remaining flour until dough comes away from bowl.
7. Knead on floured board until smooth and elastic, about 10 minutes (dough will spring back when pressed firmly with finger).
8. Place in a large, buttered bowl; brush top of dough with soft butter.
9. Cover with damp cloth and store in refrigerator (will keep about 5 days).
10. When ready to use, punch down dough and cut off amount needed for desired shapes.
11. For each in handling, use only 1/3 of the dough at a time.

active dry yeast, warm water, water, potatoes, sugar, salt, soft shortening, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564502 (may not work)