The dough for these moist and tender potato yeast rolls will keep, tightly covered, in the refrigerator up to two weeks until you're ready to bake a batch.

Mae's Potato Refrigerator Rolls

1 cup milk
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup warm water
1 cup potatoes, mashed
2/3 cup vegetable shortening
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
8 cups all-purpose or bread flour

1. Scald milk and allow to cool to lukewarm. Dissolve yeast in warm water, set aside for 10 minutes.
2. To the mashed potatoes add shortening, sugar, salt, and eggs. Mix well. Add the yeast to the warm milk, then add this to the potato mixture.
3. Add flour, one cup at a time, to make a stiff dough. Knead on a floured surface until smooth, 5 to 10 minutes. Place in a large bowl and allow to rise until doubled, about 1 hour.
4. Knead slightly and rub with melted butter; place in a bowl with a tight lid and refrigerate until ready to bake.
5. About 1 hour before baking, pinch off dough and shape into rolls. Place on greased cookie sheet or in greased 13 x 9-inch pan or in greased muffin tins. Use as much or as little as desired. The entire recipe will fill two 13 x 9-inch pans or more. Dough will keep, tightly covered, in the refrigerator up to two weeks.
6. Cover and let rise again, about 60 minutes.
7. Bake at 400°F (205°C) for 15 to 20 minutes.

Makes 2 dozen.