Potato Refrigerator Rolls

By Carlisle

My grandmother's incredible rolls. A family tradition. The dough may be made several days ahead or used over several days.

Ingredients

• Dissolve: 1 pkg. yeast in 1/2 c. warm water
• Scald: 1 c. milk and let cool til tepid
• Add: 2/3 c. shortening (Crisco)
• 1/2 c. sugar
• 1 tsp. salt
• 1 c. mashed potatoes
• 2 eggs, well beaten
• Add enough flour (5-6 cups) to make a mildly stiff dough.

Preparation

Step 1

Dissolve yeast in warm water. In saucepan scald the mild, cool and add the shortening, sugar, salt, mashed potatoes and eggs. Pour into a large bowl with the yeast.

Add enough flour (5-6 cups) to make a mildly stiff dough.
Knead well on slightly floured board. Put into a large greased bowl and rub the top of the dough with soft butter. Cover tightly and refrigerate.

About 3 hours before baking time pinch off the amount needed. Usually about 1/4 the ball of dough. Shape into a round circle, butter top, then cut into triangles. (like slices of pizza) about 12 to 16 per circle. Roll into cresents. Make sure the tip is under the roll. Butter tops with melted butter. Let rise til doubled. Bake 350 degrees. 20 minutes.