Refrigerator Roll Dough

Refrigerator Roll Dough

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

Directions:
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar,
shortening, salt, eggs and 3 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. 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; divide into 4 equal parts.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
"© General Mills, Inc. 1998."
Yield:
"10 Cups"
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