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)
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 can't believe you posted this!!! I was just talking about this recipe to my cube-neighbor at work... This is the best dough ever. We used to use it to make our Swedish Tea Ring. It's not in the modern BC cookbooks. YUMMMMMM!
It really does keep for five days, too. Yay, just in time for Christmas! I'll look for the Swedish Tea Ring and post it on here. It was a staple at our house, but no one I've ever talked to has heard of it. It was also in that cookbook.