REFRIGERATOR ROLL DOUGH

Ingredients

• 1 pkg. active dry yeast
• 1 1/2 cup warm water
• 1 cup unseasoned lukewarm mashed potatoes
• 2/3 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 1/2 tsp salt
• 6 to 7 cups all-purpose flour

Directions

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 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 but no longer than 5 days.
Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any Dinner Roll Recipe below unless otherwise noted.
BROWN AND SERVE ROLLS:
Shape Refrigerator Roll Dough as directed in any roll recipe. Let rie 1 hour. Heat oven to 275. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400. Bake until brown, 8 to 12 minutes.
CASSEROLES: Shape 1/4 of Refrigerator Roll Dough into 1 inch balls. Place in lightly greased round layer pan, 9x1 1/2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. Bake until golden brown, about 15 minutes. 3 dozen rolls.
CLOVERLEAF ROLLS: Shape 1/4 of Refrigerator Rolls Dough into 1-inch balls. Place 3 balls in each greased medium muffin cup, 2 1/2 x 1 1/4 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. BAke until golden brown, 15 to 20 minutes. 1 dozen rolls.