Potato Refrigerator Dough

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 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 or until ready to use. (Dough can be kept in the refrigerator up to 5 days at 45 degrees or below. Keep covered.)

When ready to use, punch down dough. Shape into desired type of bread.

For Cinnamon Rolls: roll dough out in large rectangle, spread with butter, add cinnamon and sugar. Roll up, slice, and place in round baking pans. Let rise, bake. Glaze with icing made from powdered sugar and a little milk.

For Parker House and Crescent Rolls: shape as desired, let rise 20-30 minutes and bake at 400F for 20 minutes.

For Doughnuts: shape, let rise, fry in oil. Dip in sugar or add icing.

For Bagels: shape, let rise, boil in water and then bake.

For Soft Pretzels: shape, let rise, boil in water with 1/2 tsp. baking soda added. Shape, brush with butter, sprinkle with Kosher salt, bake.

For Pizza Crust: grease pizza pan, roll out, let rise. Add sauce, cheese and toppings. Bake at 400 degrees for 20 minutes.

cook's notes

You can make the dough into dinner rolls, dumplings, hot pockets, pizza crust, doughnuts, monkey bread, you name it!