Potato Refrigerator Rolls

By mangia_g2

Ingredients

• 1 TB active dry yeast (1 pkg)
• 1/3 cup sugar
• 1 1/2 cups potato water (water used to boil potatoes) @ 110 degrees
• 1 1/2 tsp salt
• 2 eggs at room temp
• 2/3 cup butter at room temp (1 1/3 sticks)
• 1 cup lukewarm mashed potatoes
• 5 - 7 cups flour

Details

Servings 48

Preparation

Step 1

Mix yeast, sugar and water in large mixing bowl. Let stand 5 minutes. Add salt, eggs, butter and mashed potatoes. Mix well. Add flour gradually and beat with electric mixer for about 8 minutes. Use dough hook. The dough will be sticky. Cover bowl and place in refrigerator for at least 2 hours or overnight. Shape dough into rolls of desired shape, flouring hands often. I like to use mini muffin tins so the rolls aren't too large. Let rise until double (1 1/2 hours.)

Preheat oven to 400 degrees. Bake 12-15 minutes or until golden.

Uncooked dough will keep up to one week in refrigerator.