Tomato Mashed Potato Rolls

Combine the tomato juice, water, sugar, and salt in a large bowl and stir until the sugar and salt have fully incorporated into the mixture. Next, sprinkle the yeast over this liquid mixture and allow it to sit for 5 minutes, during which time the yeast will soften and start to form a creamy foam on its surface.

Now, add in the eggs, shortening, and mashed potatoes to the mixture, followed by the flour. This will help create a soft dough that is easy to work with.

Knead the dough for about 5 minutes, until it has become smooth and elastic in texture. Place the dough in a greased bowl, turning once to ensure it is evenly coated with grease on all sides. Cover the bowl and refrigerate the dough for at least 2 hours or overnight, allowing it to rest and develop its flavor.

Prepare the baking sheets by lining them with parchment paper. Divide the dough into 4 equal parts and cut each part into 12 small pieces, forming a total of 48 rolls. Roll these individual pieces into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each roll. Cover the rolls with a towel and allow them to rise in a warm environment until they have doubled in size, approximately 2 hours.

Preheat the oven to 375 degrees F (190 degrees C). Once preheated, bake the rolls in the oven for 12 to 15 minutes, or until they have achieved a golden brown color on top.