You just can't beat homemade potato rolls.
Tender, light and fluffy rolls that are made the night before, chilled
overnight and then baked the next day.
ICE BOX POTATO ROLLS FROM SCRATCH
5 cups flour
1 pkt rapid dry yeast
1/3 cup warm water
1 tsp sugar
1/3 cup shortening
1/2 cup evaporated milk
1/2 cup white sugar
1 tsp salt
1/2 cup hot potato water
1 cup hot shortening
1/2 cup hot mashed potatoes
Dissolve yeast and 1 teaspoon of white sugar in the warm water and let sit 20 minutes to proof.
Mix shortening, 1/2 cup sugar, salt, milk, potato water and mashed potatoes. When cool, add dissolved yeast mixture. Add well beaten egg and flour; mix well.
Knead on floured surface mixing in as little flour as possible. Place dough in a greased bowl. Grease top of the dough, cover and place in the refrigerator over night (or for at least 6 hours).
PREHEAT oven to 425 degrees and grease baking pan.
Shape into rolls. Let rise until doubled in bulk. Bake for 12 to 15 minutes or until golden brown.