Potato Refrigerator Rolls
|Dried yeast granules/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Riced potatoes||1 Pound, firmly packed to make 1 cup (4 Medium Size, Freshly Made)|
|Eggs||2 , beaten|
|Sifted all purpose flour||6 1⁄4 Cup (100 tbs)|
|Melted shortening/Butter||2⁄3 Cup (10.67 tbs)|
Soften yeast in water with 1 teaspoon of the sugar and let stand for 10 minutes.
Add remaining sugar and salt to hot milk.
Add 1/4 cup of this mixture to hot riced potatoes and beat until smooth and fluffy.
Cool to lukewarm.
Combine milk and yeast mixture and blend thoroughly.
Add potatoes and eggs and mix w,ell.
Add half the flour and beat thoroughly.
Add cooled shortening and remaining flour.
Stir in thoroughly.
Turn out on lightly floured board, cover and let rest 10 minutes.
Knead until smooth and elastic and does not stick to board, about 10 minutes.
(Do not use more than 2 tablespoons flour on board for kneading.) Put in greased bowl, turn dough once to bring greased side on top.
Cover tightly with waxed paper and a lid that fits the bowl, and place in refrigerator overnight or several hours.
Remove dough from refrigerator and shape immediately into rolls.
Let rise until double in bulk, about 1 1/2 to 2 hours.
Bake in a moderately hot oven (400° F.) for 10 to 12 minutes.
Makes 4 l/2 dozen rolls.