Stir together mashed potatoes and butter. Let this mixture cool, then add beaten eggs. Put warm water into a large mixing bowl. Sprinkle dry yeast, sugar, and salt evenly over bowl with water. Stir until dissolved. Add potato mixture. Stir in 7 cups unbleached flour. Mix with hand until easy to handle (I always need to add a little more flour). Turn onto a lightly floured cloth and knead until smooth and elastic.
Pour a little cooking oil into a large bowl, coating the sides. Put dough into the bowl, making sure it is coated on top and bottom with oil. Cover with a damp cloth, then cover loosely with foil. Place in refrigerator overnight to rise.
About 2 hours before baking, shape dough into rolls and place on greased baking sheets. Blot the tops with melted butter. Cover carefully with wax paper and let rise until double (1 ½ to 2 hours). Bake at 400 for 12 to 15 minutes.
Originally Submitted
1/11/2011
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