Side Pannel
Potato Refrigerator Dough
Ingredients List
- 1 pk Active dry yeast
- 1 1/2 c Warm water; (105-115
- -degrees)
- 2/3 c Sugar
- 1 1/2 ts Salt
- 2/3 c Shortening
- 2 Eggs
- 1 c Lukewarm mashed potatoes
- All -purpose flour; (7-7 1/2
- -cups)
Directions
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.
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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