REFRIGERATOR POTATO ROLLS

1 medium potato
1 tbls active dry yeast
1 tsp granulated sugar
1/4 cup butter or margarine
2 tbls shortening (melted)
1/4 cup honey
1 large egg
1 1/2 tsp salt
4-4 1/2 cups bread flour (I use Gold Medal brand)

Cook potato in boiling water to cover until tender. Drain and reserve 1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir in the yeast and sugar. Let stand 5 minutes.

Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and 1-1/4 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 6-8 minutes. in 2 greased 8-inch 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 1-1/2 hours or until doubled.
Bake in a preheated 375-degree oven for 15-20 minutes, or until golden brown.

From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib)) .

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