Ingredients
1 pkg. dry yeast
1/2 c. warm water
1/2 c. softened butter
1/2 c. soft shortening
3/4 c. sugar
1 c. unseasoned hot mashed potatoes
1 c. cold water
1-1/2 tsp. salt
6 or 6-1/2 c. flour
Preparation
In a large bowl sprinkle yeast into warm water. Stir until dissolved.
Add butter, shortening, sugar and potatoes.
Add cold water, salt, and enough flour to make a stiff dough.
Turn dough into large greased bowl and refrigerate so it can rise (at least a couple of hours).
To bake: Remove from refrigerator and shape into cloverleaf rolls (3 balls) with greased fingers (don’t be stingy with the butter).
Place in muffin tins and allow to rise again; if it’s too cold in the house, cover with a warm dish towel.
Bake 425 degrees about 20 minutes.
