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    Potato Refrigerator Dough


    Source of Recipe


    DKS

    List of Ingredients




    1 pkg. active dry yeast
    1 1/2 C warm water
    2/3 C sugar
    1 1/2 t salt
    2/3 C shortening
    2 eggs
    1 C lukewarm mashed potatoes
    7 to 7 1/2 C flour

    Recipe



    Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaingn flour to make dough easy to handle.

    Turn dough onto lightly floured board; 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 up to 5 days in refrigerator at 45 degrees or below. Keep covered.)

    Punch down dough; divide into 4 parts. Let rise 1 1/2 hours before baking. Heat oven to 400 degrees. Bake rolls 15 - 25 minutes.
 

 

 

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