Potato Refrigerator Dough

Recipe By : Betty Crocker's Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits & Rolls Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 1/2 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
all -purpose flour -- (7-7 1/2 cups)

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
greased round cake pans. Brush with butter. Bake at 400F for 20