Refrigerator Rolls

Cook 1 large or 2 to 3 small potatoes in water enough to cover.

While potatoes are cooking, measure out butter, sugar and salt; dissolve yeast in the warm water. Pour off and save 1 cup hot potato water.

(Discard remaining potato water.)

Mash potatoes thoroughly with mixer; add butter, sugar, salt, eggs, yeast each separately and mix well before adding the next ingredients.

Add potato water last and mix well.

Add enough flour to make stiff dough (approximately 7 1/2 to 9 cups).

Turn out on lightly floured surface and knead well until elastic.

Put dough in a buttered bowl and cover well (butter cover also).

Keep in refrigerator.

Dough will keep at least 1 week and must be punched down regularly or bread will sour.

When ready to use, remove amount needed, shape into rolls, place in buttered (or pan greased with shortening) baking pan and let rise in warm place until doubled (1 1/2 to 2 hours).

Bake at 400° until brown and done, approximately 20 minutes.