Title: Anytime refrigerator rolls
 Categories: Bread
      Yield: 36 Servings
 
    1/2 c  Sugar
      1 c  Buttermilk
    3/4 c  Shortening
      1 ts Salt
      1 c  Cooked; mashed potatoes
      2 pk Active dry yeast
    1/4 c  Warm water (105 to 115
           -degrees)
      2 lg Eggs
  4 3/4    -(up to)
  5 1/4 c  All-purpose flour; divided
           Butter or margarine; melted
 
   Combine sugar, buttermilk, shortening and salt in a saucepan (we did
  this in the microwave); heat until shortening melts.  Remove from
  heat; stir in potatoes. Cool to 105 degrees to 115 degrees.
  
   Dissolve yeast in warm water in a large nixing towl; let stand 5
  minutes Add potato mixture. eggs and 2 cups flour, beating at medium
  speed of an electric mixer until smooth. Gradually stir in enough
  remaining flour to make a soft dough. (We used a total of 5 cups).
  
   Turn dough out onto a floured surfce; knead until smooth and elastic
  (8 minutes). Place in a greased bowl, turning to grease top. Cover
  and chill 3 hours or until doubled.
  
   Punch dough down; divide into thirds. Roll 1 third into a 10-inch
  circle on a floured surface; brush with butter.
  
   Cut into 12 wedges: roll up wedges from wide end. Place on greased
  baking sheet, point side down.
  
   Repeat with remaining dough, or cover and chill up to 1 week.  Cover
  and let rise in a warm place (85 degrees), 50 minutes or until
  doubled.
  
   Bake at 425 degrees for 6 minutes or until golden. (Ours took 9
  minutes.) Makes 3 dozen.