Refrigerator Rolls Recipe

Dissolve yeast in lukewarm water, set aside. Add the shortening, sugar, salt, and mashed potatoes to hot potato water and stir to dissolve. When cooled add yeast and eggs, beat with a fork. Sift in enough flour to make a stiff dough. Turn out onto a floured board and knead well. Put into a greased bowl, grease the top lightly and cover tightly. (I use a big plastic bowl) Place in the refrigerator until ready to use. When needed form the desired shape, place in greased muffin tin or pan, and put in a warm place until doubled in bulk- about 1 hour. Brush with melted butter and bake in a 375-400 oven about 20 minutes. This dough will keep in the refrigerator a week or more. Yield about 30 rolls