This is from the first cookbook of my collection.
1953 Better Homes & Gardens

Potato Refrigerator Rolls

1 package active dry or
1 cake compressed Yeast
1/2 cup Water
1 cup Milk, scalded
1 cup hot Mashed Potato
1/2 cup Shortening
1/4 cup Sugar
2 teaspoons Salt
2 beaten Eggs
5 to 6 cups sifted Flour

Soften dry yeast in warm (110°) water or
compressed yeast in lukewarm (85°) water.
Combine milk, potato, shortening, sugar, and salt in large mixing bowl; let stand
until lukewarm; add yeast mixture; add eggs.
Add 1 1/2 cups flour and beat well.
Cover and let stand in warm place 1 hour or until full of bubbles.
Stir in 3 1/2 to 4 1/2 cups flour to make fairly stiff dough.
Knead until smooth on lightly floured surface.
Return to greased mixing bowl, turning once to grease surface; cover and chill in
refrigerator.
About 1 1/2 hours before serving time, shape desired number of rolls; place on
greased pans; let rise 1 to 1/14 hours or until double in bulk.
Bake in hot oven (425°) 15 to 20 minutes.
Punch down the unused dough and return to the refrigerator

Makes 3 dozen medium rolls.