Refrigerator Potato Rolls (McCall's cooking school)

1/2 cup unseasoned warm mashed potato or packaged instant mashed potato

1-1/2 cups warm water (105 to 115 degrees)

2 pkg. active dry yeast

1/2 cup sugar

1 Tablespoon salt

2 eggs

1/2 cup butter, softened

6-1/2 cups unsifted flour

Melted butter or: 1 egg, beaten with 2 tablespoons water

Poppy or Sesame seeds

Prepare mashed potato as package label directs for 1/2 cup, omitting salt and butter. Pour warm water into a large bowl. (first rinse bowl in hot water). If possible, check temperature which should be no less than 105 F. and no more than 115 degrees.

Sprinkle yeast over water; add sugar and salt, stirring with wooden spoon until completely dissolved. Let stand a few minutes; mixture will start to bubble slightly.

Add 2 eggs, the soft butter, warm mashed potato and 3 cups flour. With mixer at high speed, beat just until smooth. Add 2 cups flour, beating with a wooden spoon until flour is incorporated in dough. Add remaining 1-1/2 cups flour, mixing with hands until dough is smooth and stiff enough to leave the sides of the bowl. (this takes place of kneading to develop the gluten in the flour).

Brush the top of dough with 1 tablespoon melted butter; cover with waxed paper and dish towel. Let rise in refrigerator 2 hours or until double in bulk.

Remove from refrigerator. Punch down with fist. Cover; refrigerate again. Dough can be refrigerated from one to three days but punch it down once a day. About 2 hours before serving, remove dough from refrigerator and shape. Lay on greased sheets or in greased muffin tins (depending on the roll-style). Cover with a towel and let rise in warm place (85 degrees) until double in bulk, about one hour. 

Preheat over to 400 degrees. Brush rolls with butter or with egg and seeds. Bake 12 minutes or until golden and serve warm

Makes 36 rolls