Rosy Refrigerator Rolls

Combine the tomato juice water sugar and salt in a large bowl stir until the sugar and salt dissolve and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Mix in the eggs shortening and mashed potatoes and beat in the flour to make a soft dough. Knead for about 5 minutes until the dough is smooth and elastic and place in a greased bowl turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.

Line baking sheets with parchment paper and set aside.

Working on a lightly floured surface divide the dough into 4 equal pieces and cut each into 12 small pieces. Roll the pieces into balls place the rolls 2 inches apart on the prepared baking sheets cover with a towel and let the rolls rise in a warm place until double about 2 hours.

Preheat an oven to 375 degrees F (190 degrees C).

Bake the rolls in the preheated oven for 12 to 15 minutes until the tops are golden brown.