Potato Refrigerator Dough

The Record’s “Recipe of the Week”:
Potato Refrigerator Dough by Brenda Kuehl

2 pkgs. active dry yeast
1-1/2 cups warm water (105-115°)
2/3 cup honey
1-1/2 tsp. salt
2/3 cup shortening
3 eggs
1 cup lukewarm mashed potatoes
6 to 6-1/2 cups whole wheat flour
Butter, melted

Dissolve yeast in water. Stir in honey, salt, shortening, eggs, potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic, about 10 minutes.

Place dough in a greased bowl then turn greased side up. Cover tightly and refrigerate 8 hours or until ready to use. Can be kept up to 5 days in refrigerator.

Punch dough down. Shape dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with melted butter. Let rolls rise 1-1/2 hours before baking. Bake rolls 15 to 25 minutes in 400° oven.