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Yeast, rolls- Refrigerator Cloverleaf Rolls




List of Ingredients



• 1 package active dry yeast
  
• 1 1/2 cups warm water (105 to 115 degrees F)
  
• 2/3 cup sugar
  
• 1 1/2 teaspoons salt
  
• 2/3 cup shortening
  
• 2 eggs
  
• 1 cup lukewarm mashed potatoes (can be made from mix)
  
• 6 1/2 to 7 cups Flour
  
• Margarine or butter, softened
  






Instructions



1. Dissolve yeast in warm water in large bowl.
   
   
2. Mix in sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour. Beat until smooth.
   
   
3. Stir in enough remaining flour to make dough easy to handle.
   
   
4. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
   
   
5. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours.
   
   
6. Punch down dough; divide dough into 4 parts. (One part dough makes 1 dozen rolls.)
   
   
7. Shape 1 portion dough into 1-inch balls. (Cover refrigerate remaining parts no longer than 5 days.)
   
   
8. Place 3 balls in each greased muffin cup, (around 2 1/2 inches diameter) Brush with margarine. Let rise until double, 45 to 60 minutes.
   
   
9. Heat oven to 400 degrees F. Bake until light brown, 13 to 15 minutes, 4 dozen rolls.