Potato Refrigerator Dough

Submitted by: kellyb on June 19, 2011

A recipe that I’ve used countless times. Easy and versatile!

Servings: 16-18   Prep Time: 30 minutes   Cook Time: 20-30 minutes  


1 package active dry yeast
1 1/2 cups warm water — (105-115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
all -purpose flour — (7-7 1/2 cups)


1. 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.

2. 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.)

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

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.

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

Doughnuts- shape, let rise, fry in oil. Dip in sugar or add icing.Bagels- shape, let rise, boil in water and then bake.

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

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

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