| REFRIGERATOR ROLLS 1 cup boiled potatoes, mashed fine 4 cups potato water, drained from the boiled potatoes ¼ cup vegetable shortening ¼ cup white sugar 2 teaspoons salt 2 eggs 1 teaspoon dry yeast 6 cups white flour, approximately ¼ to ½ cup melted butter depending on how much dough you use. In a large sauce pan, combine mashed potatoes, potato water, shortening, sugar and salt. Heat until just warm. Add beaten eggs and yeast. Mix together until the yeast is moistened and then allow to set for 10 minutes so yeast will dissolve and become frothy. Add flour all at once and then knead until smooth and well blended. Store dough in a covered, greased container in the refrigerator until ready to use. Dough will keep in the refrigerator for up to one week if punched down daily to keep it from swelling out of the container. To use: Press desired amount of dough out of the container onto a clean, flat surface that has been lightly dusted with flour. Roll dough out to approximately ½ inch thick. Cut into circles with a cookie cutter or a quart bottle ring used for canning. Dip circles of dough in melted butter, glazing only one side. Stretch circle of dough out and fold it over the buttered side to form the roll. Arrange rolls one inch apart on a greased cookie sheet and set in a warm area to rise until double. Bake 375 F for 10 to 15 minutes or until lightly browned. |
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