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“I have had this recipe in my files for a quarter century! Makes a very tender roll. Prep time does not include overnight in refrigerator.”
1hr 55mins
24 rolls

Ingredients Nutrition


  1. While preparing mashed potatoes, mix yeast with tepid water.
  2. Mash potatoes thoroughly and add shortening, sugar, salt and then beat together.
  3. Add cold water and let stand until tepid or cooler.
  4. Add dissolved yeast and water, mix thoroughly.
  5. Add 2 eggs beaten in 1/2 cup cold water.
  6. Stir up mixture.
  7. Then add 2 cups all-purpose flour.
  8. Mix thoroughly and let sit in warm area covered with a dry cloth until batter doubles and bubbling.
  9. Stir down and gradually add 4 more cups of flour, stirring in one at a time.
  10. Cover with dry cloth until double in size.
  11. When double, stir down again and put in refrigerator covered with a damp cloth.
  12. Leave in refrigerator at least overnight.
  13. Stir down before using and then take out what dough you need and return the balance to refrigerator, covered with damp cloth.
  14. Dough will keep in refrigerator one week.
  15. Stir down each time before using.
  16. To Prepare each batch: Grease muffin tin generously with shortening.
  17. Use enough dough to half fill muffin cup.
  18. Let rise until double in size.
  19. This may take an hour or more, but the important thing is that they double, no matter how long it takes.
  20. Brush rolls with melted butter before baking for a nice crust.
  21. Bake approximately 25 minutes in preheated 350°F oven.

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