Refrigerator Roll Dough
From Betty Crocker Cookbook, 1982.

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

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar,
shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mic 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 lest 8 hours but no longer than 5 days.

Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any
Dinner Roll recipe (below) unless otherwise noted.

*if using self rising flour, omit salt.

BRAN REFRIGERATOR ROLL DOUGH: Increase water to 2 cups; pour 1/2 cup over
3/4 cup whole bran cereal. Let stand 1 minute; stir in with remaining
water.

WHOLE WHEAT REFRIGERATOR ROLL DOUGH: Substitute 3 to 4 cups whole wheat
flour for the second addition of all-purpose flour.

Dinner Rolls : Brown and serve rolls: Shape refrigerator roll dough (above)
as directed in any roll recipe below. Let rise 1 hour. Heat oven to 275.
Bake 20 minutes (do not allow to brown). Remove from pans; cool to room
temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8
days or freeze no longer than 2 months. At serving time, heat oven to 400.
Bake until brown, 8 to 12 minutes.

Casseroles: Shape 1/4 of refrigerator roll dough into 1 inch balls. Place
in lightly greased round layer pan, 9 x 1 1/2 inches. Brush with margarine
or butter, softened. Let rise 1 hour. Heat oven to 400, bake until golden
brown, about 15 minutes. 3 dozen rolls.

Cloverleaf Rolls: Shape 1/4 of refrigerator roll dough into 1 inch balls.
Place 3 balls in each greased medium muffin cup, 2 1/2 x 1 /14 inches.
Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to
400. Bake until golden brown, 15 to 20 minutes. 1 dozen rolls

Crescent Rolls: Roll 1/4 of refrigerator roll dough into 12 inch circle on
floured surface. Spread with margarine, softened. Cut into 16 wedges.
Roll up tightly, beginning at rounded edges, stretching dough as it is
rolled. Place rolls with points underneath on greased cookie sheet; curve
slightly. Brush with margarine, softened. Let rise 1 hour. Heat oven to
400. Bake 15 minutes. 16 rolls.

Fan Tans: roll 1/4 of refrigerator roll dough into rectangle, 13 x 9 inches,
on well-floured surface. Spread with 2 to 3 tablespoons margarine or
butter, softened. Cut lengthwise into 6 strips, each about 1 1/2 inches
wide. Stack strips evenly; cut into 12 pieces, each about 1 inch wide.
Place cut sides downs in greased medium muffin cups, 2 1/2 x 1 1/4 inches.
Brush with margarine or butter, softened. Let rise 1 hour. Heat oven, to
400. Bake until golden brown, 15 to 20 minutes. 8 to 10 rolls.

Pan Biscuits: Use half of refrigerator roll dough. Roll dough into
rectangle, 13 x 9 inches, on well-floured surface. Place in greased oblong
pan, 13 x 9 x 2 inches. Cut dough into rectangles, each about 3 x 2 1/2
inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat
oven to 400. Bake 25 minutes. 15 rolls.

Parker House Rolls: Roll 1/4 of refrigerator roll dough into rectangle. 12
x 9 inches, on well-floured surface. Cut into 3-inch circles with floured
cutter. Brush with margarine or butter, softened. Make crease across each
circle; fold so top half slightly overlaps bottom half. Press edges
together. Place close together in greased square pan, 9 x 9 x 2 inches.
Brush with margarine or butter, softened. Let rise 1 hour. Heat over to
400. Bake until golden brown, 15 to 20 minutes. 1 dozen rolls.