Refrigerator Rolls

Ingredients

• 2-¼ teaspoons Active Dry Yeast
• ½ cups Lukewarm Water (107-110 Degrees F)
• 1 cup Milk
• 1 cup Cooked Mash Potatoes (leftovers Work Fine)
• ½ cups Sugar
• 1-½ teaspoon Salt
• ⅔ cups Vegetable Or Canola Oil Plus More For Greasing The Bowl And Dough
• 2  Eggs, Room Temperature
• 6 cups All-purpose Flour

Preparation Instructions

In a small bowl or cup dissolve yeast in the lukewarm water and set aside.

In a small pan over medium heat, slightly scald milk (just bring it almost to a boil but do NOT boil). Then remove from heat.

Into the bowl of a stand mixer add potatoes, sugar, salt and oil. Add milk, mix to combine then let the mixture cool until lukewarm. Add yeast, eggs and 3 cups of flour and beat until smooth in mixer with a dough hook. Gradually add remaining flour and knead until you have a soft and smooth dough (about 10-15 minutes). Grease a large bowl and place dough inside the bowl. Turn to coat dough with oil on all sides. Cover bowl with plastic wrap and refrigerate until dough doubles (overnight).

Punch down dough and let it rest 5 minutes. Shape into rolls (or 2 loaves) and place on the pan of your choice. Cover with a towel and let it rise in a warm place for 2-3 hours or until doubled.

Heat oven 400 F. Put the tray of rolls into the preheated oven and bake for 10-15 minutes until lightly browned.