Refrigerator Potato Rolls

This is a great recipe to have at the ready for holiday meals. Once the dough is made it sits in the refrigerator for one to three days. It's removed from the refrigerator and shaped into rolls about two hours before baking. I love to put these in the oven just before guests arrive. The aroma drives them absolutely insane. The shape the rolls take is up to you. Here's a link with suggestions and instructions for shaping dinner rolls. I should point out that this dough can also be used to make cinnamon rolls, so the same batch can do double duty and be served for breakfast and dinner. This is really simple to do. Enjoy!

Refrigerator Potato Rolls

Ingredients:
1-1/2 cups warm water
2 packages active dry yeast
1/2 cup granulated sugar
1 tablespoon kosher salt
1/2 cup instant, reconstituted warm mashed potatoes, prepared without butter and salt
2 large eggs, room temperature
1/2 cup butter, softened
6-1/2 cups all-purpose flour
Glaze: melted butter or egg wash (1 egg beaten with 2 tablespoons water)
Poppy or sesame seeds (optional)

Directions:
1) Pour warm water into a medium size bowl. Sprinkle yeast over water; add sugar and salt; stir to combine. Let sit until mixture begins to bubble, about 5 minutes.
2) Add eggs, soft butter, warm mashed potatoes and 3 cups flour. Beat with a portable mixer until just smooth. Using a wooden spoon, beat in 2 additional cups of flour until just mixed into dough. Add remaining 1-1/2 cups flour, using hands to mix dough until it's smooth and leaves the sides of bowl. Brush top with oil or melted butter. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, about 2 hours. Punch down. Cover and return to refrigerator for one to three days, punching down once each day.
3) Remove dough from refrigerator 2 hours before serving. Punch down and shape rolls on a lightly floured board - clover leaf, fan-tans and pan rolls are the easiest to do, but you can use any shape you wish. Cover rolls with a towel; let rise until double in bulk, about 1 hour. Preheat oven to 400 degrees F. Brush with butter or egg wash and seeds. Bake until golden, about 12 minutes. Serve warm if possible. Yield: 36 rolls.