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1
While preparing mashed potatoes, mix yeast with tepid water.
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2
Mash potatoes thoroughly and add shortening, sugar, salt and then beat together.
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3
Add cold water and let stand until tepid or cooler.
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4
Add dissolved yeast and water, mix thoroughly.
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5
Add 2 eggs beaten in 1/2 cup cold water.
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6
Stir up mixture.
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7
Then add 2 cups all-purpose flour.
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8
Mix thoroughly and let sit in warm area covered with a dry cloth until batter doubles and bubbling.
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9
Stir down and gradually add 4 more cups of flour, stirring in one at a time.
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10
Cover with dry cloth until double in size.
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11
When double, stir down again and put in refrigerator covered with a damp cloth.
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12
Leave in refrigerator at least overnight.
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13
Stir down before using and then take out what dough you need and return the balance to refrigerator, covered with damp cloth.
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14
Dough will keep in refrigerator one week.
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15
Stir down each time before using.
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16
To Prepare each batch: Grease muffin tin generously with shortening.
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17
Use enough dough to half fill muffin cup.
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18
Let rise until double in size.
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19
This may take an hour or more, but the important thing is that they double, no matter how long it takes.
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20
Brush rolls with melted butter before baking for a nice crust.
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21
Bake approximately 25 minutes in preheated 350F oven.
