rosy refrigerator rolls

Ingredients

• Servings: 48
• 1 cup room temperature tomato juice
• 1/2 cup lukewarm water (100 degrees f/38 degrees c)
• 2/3 cup sugar
• 1 1/2 teaspoons salt
• 1 (.25 ounce) package active dry yeast
• 2 eggs
• 2/3 cup melted shortening
• 1 cup mashed potatoes
• 6 cups all-purpose flour, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 5 hrs


• combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. cover and refrigerate the dough for at least 2 hours or overnight.
• line baking sheets with parchment paper, and set aside.
• working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• preheat an oven to 375 degrees f (190 degrees c).
• bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.