*  Exported from  MasterCook II  *
 
                    Cloverleaf Refrigerator Yeast Rolls
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 36   Preparation Time :12:00
 Categories    : Breads With Yeast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       yeast -- * see note
      2/3  cup           milk -- scalded
      1/2  cup           shortening
    1      cup           mashed potatoes -- ** see note
      1/4  cup           sugar
    2      teaspoons     salt -- *** see note
    3                    large eggs
    8      cups          all-purpose flour
    3      tablespoons   margarine -- melted
 
 * Do not use instant yeast.
 ** Use mashed potatoes made from fresh, not instant.
 *** If using mashed potatoes that have been salted, decrease the amount of 
 salt called for in this recipe.
 
      1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10 
 minutes to soften yeast.
      2. Combine scalded milk, shortening, potatoes, sugar and salt in large 
 bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and 
 mix well. Cover and let rise in warm place for about 1 hour or until mixture is
 bubbly.
      3. Stir in enough of the remaining flour to make a stiff dough. Turn out 
 onto lightly floured surface. Knead until smooth and elastic. Put into lightly 
 greased bowl, turning to grease all sides. Cover and refrigerator overnight.
      4. Shape into small balls. Place 3 or 4 into greased and lightly floured 
 muffin tins; brush with melted margarine. Let rise in warm place for about 
 1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20
 - 22 minutes.
 
 Yield: 38-40 medium rolls.
 
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 NOTES : These can be made up ahead of time and dough put into refrigerator. 
 Best if refrigerated at least overnight.