Potato Refrigerator Dough

Source: Betty Crocker
Shared by: Sandee Eveland

1 pk active dry yeast
1 1/2 c warm water
2/3 c sugar
1 1/2 ts salt
2/3 c shortening
2 eggs
1 c lukewarm mashed potatoes
7 c all purpose flour; - to 7 1/2 c

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. Keep covered.)

Punch dough down; divide into 4 parts. Use 1/4 of dough in each of the variations (to follow). Let rise 1 1/2 hours before baking. Heat oven to 400~. Bake rolls 15 to 25 minutes.

VARIATIONS

Casseroles - Shape bits of dough into 1 inch balls. Place in lightly greased round layer pan, 9 x 1 1/2 inches. Brush with butter. 3 dozen rolls.

Cloverleafs - Shape bits of dough in 1 inch balls. Place 3 balls in each greased muffin cup. Brush with butter. 12 rolls.

Crescents - Roll dough into 12 inch circle, about 1/4 inch thick. Spread with soft butter. Cut into 16b 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, 13 x 9 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.

Four Leaf Clovers - Shape pieces of dough into 2 inch balls. Place each ball in greased medium muffin cup (2 3/4 inches in diameter). With scissors, snip each ball in half, then into quarters. Brush with butter. About 12 rolls.

Parker House - Roll dough into oblong, 13 x 9 inches, about 1/4 inch thick. Cut into 3 inch circles. Brush with butter. Make crease across each circle; fold so top half overlaps slightly. Press edges together. Place close together in greased 9 inch pan. Brush with butter. 10 rolls.

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Potato Refrigerated Rolls

Source: Winston-Salem Journal
submitted by Betty G.

1 1/4 oz pkg active dry yeast
1 1/2 c warm water or potato water
3/4 c sugar
1 t. salt
2/3 c vegetable shortening
2 eggs, beaten
1 c warm mashed potatoes
7 c  all-purpose flour, or more as needed
Melted butter for tops

1. In a large bowl, dissolve the yeast in the
warm potato water. Add sugar, salt, shortening,
eggs, and mashed potatoes. Stir in enough flour
to make an easily handled dough. (The total flour
may be less than 7 c at this time -- more will be
added later during the  kneading.) Put dough into
a greased bowl. Cover; allow to rises until
doubled in size. (If not planning to bake rolls
within a couple of hours,  cover; refrigerate up
to 6 days.)

2. Knead dough on a floured surface until smooth
and elastic, about 5 min.  Shape into rolls,
place on baking pan or sheet;  brush with
melted butter. (See Note.) Cover; allow to
rise until doubled in size.

3. Preheat oven to 350 degrees. Bake rolls until
brown on top.

Note: Rolls can be shaped several ways. One
classic method is to roll the entire dough to a
thickness of 1/4" or less.  Cut into rounds with
a
medium biscuit cutter - then butter tops; 
fold rounds in half so the buttered top is folded
inside. Pinch edges together slightly; butter
again on the outsides.

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