Refrigerator Rolls

Dissolve yeast in lukewarm water.

Add the shortening, sugar, salt and mashed potatoes to hot potato water.

When cold, add yeast and eggs, beaten with a fork.

Sift in enough flour to make a stiff dough.

Turn out on slightly floured board; knead well. Put into greased bowl; grease lightly the top of the dough and cover tightly.

Place in refrigerator until ready to use.

When needed, form in desired shape.

Place in greased pan or muffin tin; put in warm place until double in bulk, about 1 hour.

Brush with melted shortening; bake in a 375° to 400° oven for about 20 minutes.

This dough will keep in the refrigerator a week or more. Yields 30 rolls.