Refrigerator Potato Rolls

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Ingredients:

• 6 tablespoons sugar
• 6 tablespoons butter
• 2 1/2 teaspoons salt
• 1/2 cup hot mashed potatoes
• 1 1/4 cups milk, scalded
• 1 envelope active dry yeast, (2 1/4 tsp)
• 1/4 cup warm water
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 4 to 6 cups flour

Preparation:

Combine first 4 ingredients in a large bowl; add milk, and beat at medium speed with a hand-held electric mixer. Let mixture cool to lukewarm. Combine yeast with 1/4 cup warm water, stirring to dissolve. Add yeast mixture, soda, and baking powder to milk mixture, beating well. Add enough flour to make a stiff dough. Let dough rise in a warm, draft-free place (about 85 degrees) 15 minutes. Add remaining flour, or enough to make a stiff, non-sticky dough. Knead until dough is smooth. Place dough in a generously buttered bowl, turning to coat all over. Cover and chill 1 day, punching down once. Shape dough into rolls; place on a baking sheet. Let rise in a warm place 1 hour. Bake at 425° for 15 to 20 minutes, until golden brown.
Makes about 4 dozen.

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