I have not made these before but you might want to try them. Betty Crocker usually has good recipes.
Potato Refrigerator Dough from Betty Crocker Cookbook (1974)
1 pkg. active dry yeast
1-1/2 c warm water (105 to 115 degrees)
2/3 c sugar
1-1/2 tsp salt
2/3 c shortening
2 eggs
1 c lukewarm mashed potatoes
7 to 7-1/2 cups all-purpose flour
Disolve yeast in warm water. Stir in sugar, salt, shortening eggs, potatoes and 4 cups of the four. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; 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 up to 5 days in refrigerator at 45 degrees or below. Keep covered.)
Punch down dough; divide into 4 parts. Use 1/4 of dough in each of the variations (different ways to make rolls) Let rise 1-1/2 hours before baking. Heat oven to 400 degrees. Bake rolls 15 to 25 minutes.
|