Potato Icebox Rolls

• 1 (1/4-ounce) envelope active dry yeast
• 1/2 cup sugar, divided
• 1/3 cup warm water (100u0b0 to 110u0b0)
• 1 cup milk
• 2/3 cup shortening
• 1 1/2 teaspoons salt
• 2 large eggs
• 1 medium baking potato, cooked and mashed (about 1 cup)
• 5 cups all-purpose flour
• 1/2 cup butter or stick margarine, melted

1. Stir together yeast, 1 teaspoon sugar, and 1/3 cup warm water in a 1-cup glass measuring cup; let mixture stand 5 minutes.
2. Heat milk, shortening, remaining sugar, and salt in a small saucepan over medium heat. (Do not boil.)
3. Place mashed potato in a large mixing bowl. Pour hot milk mixture over potato, and let cool. Beat in eggs at medium speed with an electric mixer. Add yeast mixture. Gradually add flour, stirring until a soft dough forms.
4. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and chill 8 hours.
5. Roll dough to 1/4-inch thickness on a floured surface, and cut with a floured 1 1/2-inch round cutter, adding flour as needed.
6. Brush rolls with melted butter; make a crease across each roll with a knife, and fold in half. Place in lightly greased cakepan. Cover and let rise in a warm place (85u0b0), free from drafts, 2 hours or until doubled in bulk.
7. Bake at 375u0b0 for 15 to 18 minutes or until lightly browned.

active dry yeast, sugar, warm water, milk, shortening, salt, eggs, baking potato, flour, butter

Taken from www.myrecipes.com/recipe/potato-icebox-rolls (may not work)