Potato Refrigerator Rolls

Put yeast in warm water.

In your mixing bowl combine smashed potatoes, shortening, sugar, and salt. Pour the scalding milk/or potato water over this mixture.

Add softened yeast mixture, 2 eggs and 3 cups of the flour. Beat until smooth. Add about 3 more cups of flour and knead.

Store in refrigerator several hours or until double in bulk (or for a few days).

This is where you can either make them all into dinner rolls and bake in a 350F-375F oven for 20 minutes.

OR……make sweet sticky rolls.

Take 1/2 of the recipe from the refrigerator and roll dough to 9″x18″. Spread with at least 2 TBSP butter and sprinkle with 1/2 cup of white sugar and 2 tsp of cinnamon.

Roll up and cut int 1″ slices and put in a 13″x9″ pan that has the following in the bottom:

1/2 cup melted butter, 1/2 cup brown sugar, and 1/2 cup chopped pecans (optional…but not in my house!)

Let rise till double in size then bake in a 375F oven for 25 minutes.

Immediately invert onto a large tray.