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Refrigerator Rolls

Source of Recipe

The Church Supper Cookbook


Recipe Introduction

A soft and very light potato roll. Makes 7 dozen rolls

Recipe Link: recipelink.com

List of Ingredients

1 package dry yeast
1 cup lukewarm water
1⁄2 cup butter
1⁄2 cup vegetable shortening
3⁄4 cup sugar
1 cup hot sieved mashed potatoes
1 cup cold water
1 teaspoon salt
6�6 1⁄2 cups sifted flour



Recipe

Dissolve yeast in lukewarm water.
Combine butter, shortening, sugar, and potatoes. Stir in yeast and let stand 2 hours in warm room.
Add cold water, salt, and flour. Cover tightly and refrigerate 24 hours. (Dough may be kept in refrigerator as long as 2 weeks.)
Punch down. Shape as desired and place on greased baking sheet.
Let rise 2 hours and bake at 425 degrees F for 12 minutes.
Helen T. Dwelley, Portland, Maine