Potato refrigerator dough

Yield: 1 Servings

Measure Ingredient
1 pack Active dry yeast
1½ cup Warm water; (105-115 degrees)
⅔ cup Sugar
1½ teaspoon Salt
⅔ 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.

Recipe by: Betty Crocker's Cookbook Posted to EAT-L Digest by Nancy Pallotta <nancee@...> on Sep 1, 1997

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