Why anyone would name a recipe after the Tennessee Valley Authority is beyond me, but these are truly excellent potato rolls.
Note: If you have refrigerator space, the rolls may be prepared for baking the day before, then removed from refrigerator about 2½ hours before baking.” —Celia Marks and the Editors of Southern Living Magazine, Southern Living Party Cookbook (1972)
Also– “These rolls freeze beautifully. You may bake them until barely colored, cool, and freeze. To reheat, thaw in their container, then bake at 350o for 8 to 10 minutes.”
TVA REFRIGERATOR ROLLS
1 C mashed potatoes, hot
2/3 C shortening
1/3 C sugar
1 Tbsp salt
1 cake compressed yeast or envelope dry active
½ C lukewarm water “or water left from boiling potatoes”
1 C milk, scalded, cooled to lukewarm
6 to 8 C flour
Melted butter (for brushing top of dough
Add shortening, sugar, salt, and eggs to hot mashed potatoes in mixing bowl, and beat well. Dissolve yeast on lukewarm water, add to lukewarm milk, then to potato mixture. Sift in enough flour to yield a stiff dough, turn out on floured surface, and knead well. When dough is fairly smooth, place in a large greased bowl, cover with a light cloth, and let rise until doubled in bulk. Punch dough down, brush top of dough with melted butter, cover, and refrigerate until ready to bake. “Dough keeps well for several days.” About 1½ hours before baking, pinch off dough and shape into rolls as desired. Place rolls in greased baking pan, cover with a light cloth, and let rise until almost doubled in size. Preheat oven to 400o. Bake 15 to 20 minutes.
“For Parker House rolls, roll dough to 1/3 inch thickness, cut with biscuit cutter, dip in melted butter … on both sides and fold over. No need to grease baking sheets for these. You may also make clover leaf rolls by putting a ball of dough in a muffin tin, then cutting almost through to the bottom with scissors, making a deep crisscut.”