Potato Refrigerator Dough


    • 1 package active dry yeast

    • 1 1/2 cups warm water (105-115°F)

    • 2/3 cup sugar

    • 1 1/2 tsp salt*

    • 2/3 cup shortening

    • 2 eggs

    • 1 cup lukewarm mashed potatoes

    • 7-7 1/2 cups flour* (Gold Medal Flour referenced in original recipe)


    • When dough is ready to bake, preheat oven to 400°F.

    • 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 board; knead until smooth and elastic (about 5 minutes).

    • Place into greased bowl, then turn the dough over in the bowl so both sides are greased.

    • Cover bowl tightly and refrigerate at least 8 hours or until ready to use (dough can be kept up to 5 days in refrigerator at 45°F or below; keep covered).

    • Punch down dough; divide into desired parts for variations (regular, clover, etc.).

    • Let rise 1 1/2 hours before baking.

    • Bake for 15-25 minutes.

*If using Self-Rising Flour, omit salt; the package will indicate flour type.

Learned about this recipe from Katherine Andrews.