This one is from the 1961 Betty Crocker New Picture Cookbook
Potato Refrigerator Rolls
1 1/2 cups warm Water (110° to 115°)
1 package active dry Yeast
2/3 cup Sugar
1 1/2 teaspoon Salt
2/3 cup soft Shortening
2 Eggs
1 cup lukewarm Mashed Potatoes
7 to 7 1/2 cups Gold Medal Flour
In bowl, dissolve yeast in water.
Stir in sugar, salt, shortening, eggs and potatoes.
Measure flour by dip-level-pour method or by sifting.
Mix in flour with hand until dough is easy to handle.
Turn onto lightly floured board.
Knead until smooth and elastic.
Place greased-side-up in greased bowl.
Cover with damp cloth; place in refrigerator.
About 2 hours before baking, shape dough into rolls.
Cover and let rise until double, 1 1/2 to 2 hours.
Heat oven to 400°.
Bake 12 to 15 minutes.
Makes 4 dozen medium rolls.
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