MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Refrigerator Potato Rolls
Categories: Rolls
Yield: 60 Rolls

1 1/2 c Mashed potatoes;
- instant is fine
2 1/4 c Water; warm
1 c Butter; soft
3 Eggs
5 ts Active dry yeast
1 c Sugar
2 ts Salt
10 1/2 c Flour; up to 11 c,
- adjust as needed

Take warm mashed potatoes, mix with water, butter and eggs.

In a large, separate bowl, combine 5 cups of flour, salt, sugar, and
yeast. Stir, then add the potato mixture.

Add remaining flour, stirring continuously; the goal is a very soft,
loose, shaggy dough, if the dough is too firm after blending
ingredients, add a quantity of milk or more water until the desired
consistency is achieved.

Cover, and refrigerate for a minimum of 8 hours (or overnight).

Size and shape rolls, in balls of about 1" in diameter; set them on a
greased pan (or five) to proof.

While the rolls are proofing, preheat the oven to 350?F.

Bake until lightly browned, 15 to 18 minutes.

Notes:

This recipe needs a significant amount of time to rise, because it
has such a large sugar content, and it's kept cold to avoid the yeast
consuming all of the sugars present at once. This recipe produces
somewhere above 56 rolls, and is great to prepare for an event.

Recipe by Navybear

Recipe FROM: <gopher://sdf.org/0/users/navybear/recipes/
refrigerator_potato_rolls.txt>

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