Recipe: Potato Refrigerator Yeast Rolls (Betty Crocker Cookbook, 1960's)

This was posted by Ricky/CA in 2001. It refers to the Betty Crocker Cookbook.

I, too, searched and searched for a potato/yeast dough. This is a copy of a recipe I printed from the Internat, but there is nothing to identify the source. The person had asked for a recipe for refrigerator dough/potato refrigerator dough that could be stored in an airtight container in the refrigerator for up to a week. The inquiring person said the recipe could be found in pre-1986 editions of The Betty Crocker Cookbook, etc.

The person who replied said she has a Betty Crocker Cookbook that's about a 1968 edition and found this recipe ...

POTATO REFRIGERATOR ROLLS

1 1/2 cups warm water (not hot; 110 to 115 degrees F)
1 pkg. active dry yeast
2/3 cup sugar
1 1/2 tsp. salt
2/3 cup soft shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups Gold Medal Flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes.

Measure flour by dip-level-pour method or by sifting. Mix in flour with hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side-up in greased bowl. Cover with damp cloth; place in refrigerator (will keep for about 5 days).

About 2 hours before baking, shape dough into rolls, coffee cakes, etc. Cover and let rise until double, 1-1/2 to 2 hours.

Heat oven to 400 degrees F. Bake 12 to 15 minutes.

Makes 4 dozen medium rolls.

I hope this will be helpful.

Ricky