Recipe By : Betty Crocker's Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits & Rolls Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg active dry yeast
1 1/2 c Water -- warm (105 to 115°F)
2/3 c Sugar
1 1/2 ts Salt
2/3 c Shortening
2 Eggs
1 c Mashed potatoes -- lukewarm
7 c All-purpose flour --
- up to 7-1/2 c
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 surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover bowl tightly;
refrigerate at least 8 hours or until ready to use. Dough can be kept
in the refrigerator up to 5 days at 45 degrees or below. Keep
covered. When ready to use, punch down dough. Shape into 1" balls.
Place into lightly greased round cake pans. Brush with butter. Bake
at 400°F for 20 minutes.
