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POTATO REFRIGERATOR ROLLS



Blue Ribbon Winner, 1966 Ventura County Fair 1 pkg. active dry yeast 2/3 c. sugar 1 1/2 tsp. salt 2/3 c. soft shortening 2 eggs 1 c. lukewarm mashed potatoes 7 to 7 1/2 c. sifted flour Measure water into mixing bowl. Add yeast, stirring to dissolve. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in with hands until dough is easy to handle the flour. Turn onto floured board and knead until smooth and elastic, 8 to 10 minutes. Place greased side up in greased bowl. Cover with damp cloth; place in refrigerator overnight. About 2 hours before baking, shape dough into rolls. Cover and let rise until double, 1 1/2 to 2 hours. Bake at 400 degrees for 12 to 15 minutes. Makes 4 dozen rolls.













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