Claudi Sanders' Refrigerator Rolls

Preheat oven to 400.

Cream shortening and sugar until light and fluffy.

Add potatoes and cream again.

In separate pot,m heat milk to lukewarm, and dissolve yeast. Pour milk mixture into shortening, sugar and potatoes.

Ad enough flour (about 4 cups) to make a like a cake dough consistency.

Stir in salt. Cover.

Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and powder to make like biscuit dough-knead.

Cover and refrigerate 1/2 hour, make into tolls.

Let rise until double in size. Bake about 15-20 minutes.

Refrigerate and use over 5 or 6 days.

Makes 24 rolls.