Favorite refrigerator dough

Yield: 1 Batch

Measure Ingredient
1½ cup ;Water, lukewarm, or potato water
⅔ cup Sugar
½ tablespoon Salt
1 Yeast cake, fresh
2 Egg
⅔ cup Shortening; softened
1 cup Mashed potatoes; lukewarm
7 cups Flour, sifted
Betty Crocker's Picture Cook Book, 1950

Mix the water or potato water with the sugar and salt. Crumble the compressed yeast cake into the mixture and stir until dissolved. Add the eggs and softened shortening; mix in the mashed potatoes and sifted flour first with a spoon, then with your hands. Oil the top of the dough well; cover with waxed paper or a refrigerator cover, then with a damp cloth. Keep the cloth damp. This will keep for about five days in the refrigerator.

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