Potato Refrigerator Dough

1 pkg dry yeast

1 ½ C. Warm water

2/3 C. sugar

1 ½ tsp salt

2/3 C. shortening

2 eggs

1 C. potatoes – lukewarm

7 – 7 ½ C. all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt shortening, eggs, potatoes and 4 cups of flour. Bear until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic (about 5 minutes). Place in greased bowl, turn greased side up, cover bowl tightly and refrigerate for 8 hours. Dough can be kept for 5 days n icebox at 45 degrees, covered. Punch down dough and divide into parts. Use ¼ of dough in each of the variations. Let rise 1 ½ hours before baking. Bake on 400 for 15-20 minutes.

Linda Odom