Recipe - Refrigerator Potato Rolls

1 md Potato
1 tablespoon Active dry yeast
1 teaspoon Granulated sugar
One fourth cup Butter or margarine
2 tablespoon Shortening (melted)
One fourth cup Honey
1 lg Egg
1 One half teaspoon Salt
4 (up to)
4 One half cup Bread flour (I use Gold
Medal brand)

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Tue, 27 Jul 93 13:18:01 +0200

From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))
Cook potato in boiling water to cover until tender. Drain and reserve 1/2
cup of the liquid. Cool to between 105 to 115degrees. Stir in the yeast
and sugar. Let stand 5 minutes.

Mash the potato to make One half cup (after mashing) and put in mixing bowl. Add
the butter, melted shortening, honey, egg, salt, yeast mixture and 11/4
cups of the flour. Beat at medium speed for 2 minutes. Gradually stir in
flour until dough is no longer sticky and feels silky smooth. I add about 3
cups of flour initially and add "sprinkles" of flour, kneading in between,
until the dough is soft and silky feeling and no longer sticky. Humidity
plays a BIG part in breadmaking; on humid days you'll need more flour
because the flour will have picked up moisture from the air...on dry days
you'll need less flour. Trust your fingers, they'll tell you when the dough
is "RIGHT". It'll take you about 68 minutes. in 2 greased 8inch round
pans (DO NOT use larger pans or the ones in the middle won't get good and
done).

Cover and refrigerate up to 4 days. Cover and let rise in a warm place
1One half hours or until doubled.

Bake in a preheated 375degree oven for 1520 minutes, or until golden
brown.

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