Potato Icebox Rolls

Ingredients

• 0.3 ounce active yeast dry
• 1 cup baking potato cooked mashed
• 2 large eggs 
• 5 cups flour all-purpose
• 1 cup milk 
• 1.5 teaspoons salt 
• 0.7 cup shortening 
• 0.5 cup stick margarine melted
• 0.5 cup sugar divided
• 0.3 cup warm water (100° to 110°)

Equipment

• bowl
• sauce pan
• oven
• knife
• mixing bowl
• hand mixer
• measuring cup

Directions

1. Stir together yeast, 1 teaspoon sugar, and 1/3 cup warm water in a 1-cup glass measuring cup; let mixture stand 5 minutes.
2. Heat milk, shortening, remaining sugar, and salt in a small saucepan over medium heat. (Do not boil.)
3. Place mashed potato in a large mixing bowl.
4. Pour hot milk mixture over potato, and let cool. Beat in eggs at medium speed with an electric mixer.
5. Add yeast mixture. Gradually add flour, stirring until a soft dough forms.
6. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
7. Place in a well-greased bowl, turning to grease top. Cover and chill 8 hours.
8. Roll dough to 1/4-inch thickness on a floured surface, and cut with a floured 1 1/2-inch round cutter, adding flour as needed.
9. Brush rolls with melted butter; make a crease across each roll with a knife, and fold in half.
10. Place in lightly greased cakepan. Cover and let rise in a warm place (85), free from drafts, 2 hours or until doubled in bulk.
11. Bake at 375 for 15 to 18 minutes or until lightly browned.