You are here

Potato Refrigerator Dough

admin's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1 1⁄2 Cup (24 tbs) (At 105 To 115 F)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Mashed potatoes 1 Cup (16 tbs) (Use It When Lukewarm)
  All purpose flour 7 1⁄2 Cup (120 tbs)

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.
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°.
Bake rolls 15 to 25 minutes.
Drop each finished ball into iced water; cover and refrigerate.
Luckily, it's easier than it sounds.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5960 Calories from Fat 1377

% Daily Value*

Total Fat 156 g240.1%

Saturated Fat 38.7 g193.7%

Trans Fat 18 g

Cholesterol 423 mg141%

Sodium 3289.6 mg137.1%

Total Carbohydrates 1006 g335.3%

Dietary Fiber 46.5 g186%

Sugars 103.2 g

Protein 132 g263.7%

Vitamin A 9.7% Vitamin C 147.8%

Calcium 21.3% Iron 259.1%

*Based on a 2000 Calorie diet

Potato Refrigerator Dough Recipe