POTATO REFRIGERATOR DOUGH

POTATO REFRIGERATOR DOUGH image

Number Of Ingredients 8

1 package active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
1 tablespoon sugar
1 1/2 teaspoons salt
2/3 cup butter
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups all-purpose flour

Steps:

Dissolve yeast in warm water. Stir in sugar, salt, butter, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Use dough hook for electric mixer to knead for 5 minutes. Place in buttered bowl; turn buttered 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. Let rise 1 1/2 hours before baking. Heat oven to 400 degrees. Bake rolls 15 - 25 minutes. Variations Crescents Roll dough into 12-inch circle, about 1/4 inch thick. Spread with soft butter. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, on greased baking sheet. Curve slightly. Brush with butter. 16 rolls Fan Tans Roll dough into rectangle, 13x9 inches. Spread with soft butter. Cut crosswise into 6 strips, 1 1/2 inches wide. Stack strips evenly; cut into 12 pieces, about 1 inch wide. Place cut side down in greased muffin cups; brush with butter. 12 rolls