icebox Potato Rolls

Categories: Breads

Ingredients

• 1 1/4 lb. potatoes, peeled and cubed
• 3/4 cup sugar
• 2 tsp. salt
• 1 pkg. (1/4 oz.) active dry yeast
• 5 1/2 to 6 cups bread flour
• 1 cup 2 % milk
• 1/2 cup water
• 1/2 cup shortening
• 3 eggs
• 1/3 cup butter, melted

Directions

1. Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes (you should have about 2 cups). Cool slightly.
2. In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120-130 degrees. Add to dry ingredients, beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky).
3. Do not knead. Place dough in a large greased bowl. Cover dough with greased plastic wrap, refrigerate overnight.
4. Punch down dough. Using a tablespoon dipped in melted butter, drop three spoonfuls of dough into greased muffin cup. Repeat, re-dipping spoon in butter.
5. Brush tops with remaining melted butter. bake 12-15 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire rack; serve warm.

6. Note: Dough can be made up to 3 days before baking. prepare as directed, refrigerating dough for 1-3 days and punching down dough every 24 hours. Shape and bake rolls as directed.

7. makes about 2 1/2 dozen

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