5 Days In The Refrigerator Potato Rolls

1. 1

   Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 Cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

2. 2

   Place in greased bowl, turn grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

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