Rosy Refrigerator Rolls

Ingredients

• 1 cup room temperature tomato juice
• 0.5 cups lukewarm water , 100 degrees F/38 degrees C
• 0.67 cups white sugar
• 1.5 teaspoons salt
• 1 package active dry yeast , .25 ounce
• 2 eggs
• 0.67 cups melted shortening
• 1 cup mashed potatoes
• 6 cups all-purpose flour , or as needed

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Line baking sheets with parchment paper, and set aside.

4. 4

   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.

5. 5

   Preheat an oven to 375 degrees F (190 degrees C).

6. 6

   Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.