Refrigerator Potato Rolls
This recipe needs a significant amount of time to rise, because it has such a large sugar content, and it’s kept cold (to avoid the yeast consuming all of the sugars present at once).

Ingredients
1 1/2 cups Mashed potatoes (Instant is fine)
2 1/4 cups warm water
1 cup soft butter (8 oz)
3 eggs
5 tsp active dry yeast
1 cup sugar
2 tsp salt
10 1/2 to 11 cups flour (adjust as needed)

Preparation
Take warm mashed potatoes, mix with water, butter and eggs.
In a large, separate bowl, combine 5c of flour, salt, sugar, and yeast. Stir, then add the potato mixture from step 1.
Add remaining flour, stirring continuously. The goal is a very soft, loose, shaggy dough. If the dough is too firm after blending ingredients, add a quantity of milk (or more water) until the desired consistency is achieved.
Cover, and refrigerate for a minimum of 8 hours (or overnight).
Size and shape rolls, in balls of about 1” in diameter; set them on a greased pan (or five) to proof. While the rolls are proofing, preheat the oven to 350°F.
Bake until lightly browned, 15-18 minutes.

Notes
This recipe produces somewhere above 56 rolls, and is great to prepare for an event.