In the late '40s, we learned in 4-H that this recipe was one way of keeping your husband and kids happy.  They'll think you've been slaving all day over a hot stove, but not so!  Make a batch of rolls for any meal, fresh from the oven, in minutes!

Cloverleaf Refrigerator Rolls

1 pkg. dry yeast
1-1/2 C. warm water (105-115 degrees)
1 C. mashed potatoes, unseasoned and lukewarm
2/3 C. sugar
2/3 C. shortening, melted and cooled
2 large eggs
1-1/2 tsp. salt
6 to 7 C. unbleached flour

In a large bowl, dissolve yeast in warm water.  Stir in the potatoes, sugar, shortening, eggs, salt and 3 cups of flour. Beat until smooth. Mix in enough of the remaining flour so dough is easy to handle.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl and brush the top with oil. Cover bowl tightly; refrigerate for 8 hours before using. Will keep for at least 5 days.

To use: Grease a muffin pan. Punch down the dough and shape amount you wish to use into 1" balls. Place 3 balls into each muffin pan cup. Cover any remaining dough and refrigerate until use.

Brush rolls with warm melted butter. Let rise for 1 hour. Preheat oven to 400 degrees F. Bake until golden brown, approx. 15 to 20 minutes.