You just can't beat homemade potato rolls. Tender, light and fluffy rolls that are made the night before, chilled overnight and then baked the next day.
Dissolve yeast and 1 teaspoon of white sugar in the warm water and let sit 20 minutes to proof.
Mix shortening, 1/2 cup sugar, salt, milk, potato water and mashed potatoes. When cool, add dissolved yeast mixture. Add well beaten egg and flour; mix well.
Knead on floured surface mixing in as little flour as possible. Place dough in a greased bowl. Grease top of the dough, cover and place in the refrigerator over night (or for at least 6 hours).
PREHEAT oven to 425 degrees and grease baking pan.
Shape into rolls. Let rise until doubled in bulk. Bake for 12 to 15 minutes or until golden brown.