Potato Refrigerator Dough

Potato Refrigerator Dough

Ingredients:
1 package active dry yeast
1 1/2 cups warm water (105º to 115º)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes*
6 1/2 cups all-purpose flour** (6 1/2 to 7 cups)

Directions:
Dissolve yeast in warm water in large mixing bowl. 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 but no longer than 5 days. Punch
down dough. Shape, let rise and bake as directed.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"This versatile dough makes so many delicious rolls! Use it to make
Braided Dinner Rolls to Hamburger Buns."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"10 1/3 cups"
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