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Potato Refrigerator Dough




Source of Recipe


The Kitchen Pantry


List of Ingredients




1 package active dry yeast
1 ½ cups warm water -- (105-115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 ½ cups all -purpose flour


Recipe



Disslove yeast in warm water. Stir in sugar, salt, shortening, eggs,
potatoes and 4 cups of the flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle. Turn dough onto lightly
floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover bowl tightly;
refrigerate at least 8 hours or until ready to use. (Dough can be
kept in the refrigerator up to 5 days at 45 degrees or below. Keep
covered.) When ready to use, punch down dough. Shape into 1" balls.
Place into lightly greased round cake pans. Brush with butter. Bake
at 400F for 20 minutes.