Potato Refrigerator Dough Recipes

Steps:

• In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
• Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.

Steps:

• Lightly grease a large bowl with vegetable oil and set aside.
• Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded. Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves. Remove from the heat and let cool to lukewarm.
• Combine the yeast and remaining 1 teaspoon sugar in a bowl. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size. Add the yeast mixture to the milk-butter mixture and stir to combine.
• Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined. (Or place them in a large bowl and mix with a wooden spoon.) Add the milk-yeast mixture to the potato mixture and beat to mix.
• Slowly add 6 1/2 cups of the flour and mix until incorporated, stopping several times to scrape down the sides and bottom of the bowl. If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached. Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
• With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil. Cover loosely with a clean cloth and let rise in a warm place for about 2 hours, or in the refrigerator overnight, until doubled in size.
• Lightly grease 2 rimmed baking sheets.
• If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding. Punch down the dough, turn it onto a lightly floured surface, and cut in half. Roll half the dough about 1/2 inch thick. Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the rolls, leaving as little space between each cut as possible and pressing down just once for each roll; do not twist the cutter. If the dough begins to stick to the cutter, dip the cutter in a little flour. Gather the excess dough, reroll once, and cut as many rolls from it as possible. Repeat with the remaining half of the dough or refrigerate until ready to use.
• Preheat the oven to 400°F.
• Arrange the rolls on the prepared baking sheets so they just barely touch. Brush the tops lightly with the melted butter. Fold the rolls in half, pressing gently at the center point so they stick together.
• Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes. Uncover the rolls and bake for 12 to 14 minutes, until golden brown. Remove from the oven and serve warm.
• A nice trick that makes for easy entertaining but still results in hot-out of-the-oven rolls is to parbake the rolls ahead of time. Up to 5 or 6 hours in advance, bake the rolls at 375°F for 8 to 10 minutes, until firm but not golden brown. Store at room temperature and then, when ready to serve, return the rolls to a preheated 400°F oven and bake for 4 to 5 minutes, just until light brown. Remove from the oven and serve warm.
• Phoebe Lawless of Scratch bakery makes the most incredible farmstead "pigs-in-blankets" with really fresh local sausage wrapped and baked in buttery pastry. It's a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldn't otherwise use. Wrap the dough around 2- to 3-inch sausage links, arrange on a rimmed baking sheet, and bake in a preheated 375°F oven just until the dough is puffy and light brown, 12 to 15 minutes. Serve warm with spicy mustard for dipping.

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Steps:

• Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 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 grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.

Steps:

• Boil and mash potatoes.
• While hot add potato water.
• Mash so there are no lumps; add butter.
• Add cold water with the powdered milk, sugar and eggs.
• Add yeast when not too hot.
• Add 2 cups flour; mix.
• Add rest of flour; mix until smooth.
• Put in a covered container so that it is only 1/4 full.
• Put in refrigerator overnight.
• Next day make buns size of walnut; put on cookie sheet.
• Work with dough while cold.
• If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days.
• Grease the buns with pure lard or oil.
• Let rise until nearly double.
• Make dents in the center and put in the filling.
• Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown.
• Remove from oven; grease with shortening; cool.
• If to be frozen, cool slightly and pack in air tight contaners.
• Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.