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Potato Refrigerator Dough Recipe

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This recipe for Potato Refrigerator Dough is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of active dry yeast
1 ½ C. warm water (105 – 115 degrees)
2/3 C. sugar
1 ½ t. salt
2/3 C. shortening
2 eggs
1 C. lukewarm mashed potatoes
7 – 7 ½ C. all purpose flour
Directions:
Directions:
Dissolve 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 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 and make into rolls. Let rise 1 ½ hours and bake at 400 degrees 15 – 25 minutes.
Personal Notes:
Personal Notes:
Family Notes:
This recipe came from Louise Lowry sometime in the 1970s. We ate these rolls so often – and everyone loved them.

 

 

 

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