Potato Refrigerator Dough Recipes

Steps:

• In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
• Add to dry mixture in bowl.
• Add eggs.
• Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
• By hand stir in enough remaining flour to make a soft dough.
• Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
• To use dough, grease 13 x 9-inch pan.
• Makes 32 rolls.
• Cover and let rise about 45-60 minutes.
• Bake at 375 for 25 - 30 minutes.

Steps:

• In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
• Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.

Steps:

• Boil and mash potatoes.
• While hot add potato water.
• Mash so there are no lumps; add butter.
• Add cold water with the powdered milk, sugar and eggs.
• Add yeast when not too hot.
• Add 2 cups flour; mix.
• Add rest of flour; mix until smooth.
• Put in a covered container so that it is only 1/4 full.
• Put in refrigerator overnight.
• Next day make buns size of walnut; put on cookie sheet.
• Work with dough while cold.
• If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days.
• Grease the buns with pure lard or oil.
• Let rise until nearly double.
• Make dents in the center and put in the filling.
• Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown.
• Remove from oven; grease with shortening; cool.
• If to be frozen, cool slightly and pack in air tight contaners.
• Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.