Potato Refrigerator Dough
|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)|
|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.