Three-In-One Refrigerator Rolls

1. 1

   In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, shortening, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a large greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight.

2. 2

   Punch dough down. Turn onto a lightly floured surface; divide dough into three portions.

3. 3

   For cloverleaf rolls, divide one portion into 48 pieces. Shape each piece into a 3/4-in. ball; place three balls each in greased muffin cups.

4. 4

   For four-leaf-clover rolls, divide one portion into 16 pieces. Shape each into a 1-1/2-in. ball; place in greased muffin cups. With scissors, cut each ball into quarters, but not all the way through, leaving dough attached at bottom.

5. 5

   For pan rolls, divide one portion into 16 pieces. Shape each piece into a 1-1/2-in. ball. Place in a greased 9-in. square baking pan.

6. 6

   Cover and let rise in a warm place until doubled, about 1-1/4 hours. Bake at 400u00b0 for 13-16 minutes or until golden brown. Brush with melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.