Refrigerator Potato Rolls



Ingredients

1 1/2 cups mashed potatoes (instant is fine)
2 1/4 cups warm water
1 cup soft butter (8 oz)
3 eggs
5 tsp active dry yeast
1 cup sugar
2 tsp salt
10 1/2 to 11 cups flour (adjust as needed)



Preparation

Take warm mashed potatoes, mix with water, butter and eggs.
In a large, separate bowl, combine 5 cups of flour, salt, sugar, and yeast.
Stir, then add the potato mixture.
Add remaining flour, stirring continuously; the goal is a very soft, loose, shaggy dough, if the dough is too firm after blending ingredients, add a quantity of milk (or more water) until the desired consistency is achieved.
Cover, and refrigerate for a minimum of 8 hours (or overnight).
Size and shape rolls, in balls of about 1” in diameter; set them on a greased pan (or five) to proof.
While the rolls are proofing, preheat the oven to 350 F.
Bake until lightly browned, 15-18 minutes.



Notes

This recipe needs a significant amount of time to rise, because it has such a large sugar content, and it’s kept cold (to avoid the yeast consuming all of the sugars present at once). This recipe produces somewhere above 56 rolls, and is great to prepare for an event.