Refrigerator Potato Rolls

Combine potatoes and water. Bring to boiling; reduce heat. Cook, covered 12 to 15 minutes or until the potatoes are tender. Drain, reserving liquid.

Mash the potatoes; set aside.

Place potato liquid in a large bowl. Add milk. Cool to lukewarm (110° to 115°). Dissolve yeast in liquid. Stir in sugar, salt, eggs, oil and mashed potatoes. With a spoon, stir in 2 cups of the flour at a time, mixing well after each addition, using 5 cups of the flour. Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough in a large ball. Place in greased bowl. Cover and chill overnight. Grease three 9-inch round baking pans.

Roll into 1 1/2-inch balls and let rise in warm place for 1 hour or until doubled in bulk.

Bake in a 375° oven for 15 to 20 minutes.

Makes 36 rolls.