*  Exported from  MasterCook  *
 
                         Potato Refrigerator Dough
 
 Recipe By     : Betty Crocker’s Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Biscuits & Rolls                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
    1 1/2  cups          warm water -- (105-115 degrees)
      2/3  cup           sugar
    1 1/2  teaspoons     salt
      2/3  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.
 
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