Instructions: * If using self-rising flour, omit salt

In this, my first attempt to make these rolls......I was looking for a very rich dough....so I cut back on the amount of water called for to 3/4 cup and used about 6 cups of flour including that needed for the kneading process. I also used the water in which the potatoes were cooked as the "water ingredients." Next time I might cut back even more on the water to 2/3 cup as the dough was very slack and a little difficult to work with, particularly in forming the roll recipe.

You can substitute 3 to 4 cups whole wheat flour for the second addition of the all-purpose.

Disolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth & elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly and refrigerate at least 8 hours but no longer than 5 days.

Punch dough down, divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe.

Bread loaf was made 3 days after preparing the dough.

Removed 1/2 of the total dough from the refrigerator and allowed to come to room temperature about 1 1/2 hours. Turned the dough out on a floured board and punched down. Allowed to rest several minutes then kneaded it for another few minutes. Placed the dough in an 8 1/2 x 4 1/2 x 3 inch loaf pan which had been well greased with Crisco. Sprayed the top with olive oil, covered and allowed to rise about 1 1/2 hours. In my case the dough did not rise above the rim of the pan. Brushed the top with melted butter and baked in a preheated oven about 40 minutes at 365F (thats correct, 365F).

Tested with instant read thermometer. It reached the required 190F in the 40 minutes baking time. Brushed top of loaf as soon as it came out of the oven.

The aroma of this bread baking was so seductive that as soon as I removed it from the pan I just had to taste it, despite all the rules that say "allow to come to room temperature." The first two slices cut very easily while still hot and what a delightful taste: very yeasty and extremely light.

NOTES : Because I love bread using potatoes my first choice was the Refrigerator Roll Dough which called for potatoes as an ingredient. I found this recipe excellent. The recipe calls for using 1/4 of the recipe to make about 6-8 rolls. Remainder of the dough can be kept up to five days. After the 2nd day of making rolls thought Id try making the last half as a loaf bread. What a wonderful surprise. Delicious.

Here is the method I used. Used KitchenAid for mixing and kneading.

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