Mix together:
1 1/2 C 120 Degrees (Potato Water) (russet potatoes)
2/3 C Sugar
1 1/2 tsp salt
Sprinkle in until Dissolved:
1 Pkg Rapid Rise Yeast (2 1/4 tsp)
Add:
2 eggs
2/3 C soft shortening
Mix in until elastic:
1 C lukewarm mashed potatoes (1 large potato)
7-7 1/2 C Flour
Place in refrigerator immediately. Wait at least 2 hours before baking. Shape into rolls, cover, let rise 1 1/2-2 hours.
Bake at 400 for 12-15 minutes
*dough will keep in fridge for 5 days
*punch down occasionally
*when storing, grease pan and top of dough. Cover with wax paper, keep a damp cloth on top of that.
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