Potato refrigerator dough

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