Potato Refrigerator Roll Dough

1. 1

   Sprinkle yeast on warm water in a large mixing bowl.

2. 2

   Stir to dissolve.

3. 3

   Pour hot water over potato flakes; let stand 3 minutes. Stir in sugar, salt and shortening.

4. 4

   Add yeast, eggs and 2 cups of flour.

5. 5

   Beat until smooth.

6. 6

   Mix in remaining flour until dough comes away from bowl.

7. 7

   Knead on floured board until smooth and elastic, about 10 minutes (dough will spring back when pressed firmly with finger).

8. 8

   Place in a large, buttered bowl; brush top of dough with soft butter.

9. 9

   Cover with damp cloth and store in refrigerator (will keep about 5 days).

10. 10

    When ready to use, punch down dough and cut off amount needed for desired shapes.

11. 11

    For each in handling, use only 1/3 of the dough at a time.

* Per serving · 4 servings · Values may vary.