Potato Rolls

Potato Rolls 1/2 cup shortening 2 cups warm milk 1/2 cup sugar 1/2 cup mashed potatoes 3 (1/4-ounce) packets active dry yeast 1/4 cup warm water, 105 to 115 degrees 2 eggs, slightly beaten 1/2 teaspoon baking soda 2 teaspoons baking powder 2 teaspoons salt 6 cups all-purpose flour In a large bowl, stir together the shortening, warm milk, sugar, and mashed potatoes. In a small bowl, dissolve the yeast in the warm water. Add to ingredients in the bowl. Sift together the flour, baking soda, baking powder, and salt onto a piece of wax paper or parchment paper. Stir the eggs into the mashed potato/yeast mixture. As you stir them in, gradually start adding the flour mixture. Once everything is mixed together well, cover the bowl with plastic wrap. Either let dough rise at room temperature for 1 to 2 hours (if you want to bake that day) or let dough rise overnight in refrigerator. Since this dough makes enough for about 3 dozen rolls, I typically section out 1/3 of the dough to rise at room temperature and put the rest in the refrigerator. (It will keep a good 3-5 days.) Once dough has doubled in bulk, shape it into balls a little bigger than a golf ball and place in a greased cake pan. Let rise until doubled in bulk, about 30 minutes to 1 hour. Bake in a 375 degree oven until golden brown, about 15 to 18 minutes.