Potato Refrigerator Dough
From the Betty Crocker Cookbook:
1 package active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
1 cup lukewarm mashed potatoes
7- to 7 1/2 cups Gold Medal Flour
(if using self-rising flour, omit salt)
Dissolve 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 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 F or below. Keep covered.)
Punch down dough; divide into 4 parts. Use 1/4 of dough in each of the Variations. Let rise 1 1/2 hours before baking. Heat oven to 400 degrees F. Bake rolls 15 to 25 minutes.
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