POTATO REFRIGERATOR ROLLS

1 1/2 cups Warm water (not hot - 110 to 115 degrees F)
1 pkg. active dry yeast
2/3 cup sugar
1 1/2 tsp. salt
2/3 cup soft shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups sifted Gold Medal Flour

In mixing bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in flour with hand until dough is easy to handle. Knead on lightly floured board until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth; place in refrigerator. Punch down occasionally as it rises.

Shape dough into 2-inch balls. Place each in well greased muffin cup. With scissors, cut each ball in half, then in quarters. Cover and let rise until double (1 1/2 to 2 hours).

Heat oven to 400 degrees F (moderately-hot).

Bake 12 to 15 minutes.

ANOTHER ROLL-SHAPING TRICK:
Roll dough 1/4-inch thick. Cut with doughnut cutter. Brush lightly with butter. Place 3 centers in greased muffin cups for clover leaf rolls. Shape the cut circles into twists.

Makes about 4 dozen
From: Recipelink.com
Source: Recipe insert: Gold Medal Flour (25 lb. sack), Betty Crocker, not dated