Potato Refrigerator Roll Dough

These are the rolls that I grew up with. My mom made these every Thanksgiving. I love them to death.

These may not be the prettiest rolls, but boy are they yummy.

Ingredients:
1 small Package Dry Yeast (2.5 tsp. yeast)-SAF is best
1 ½ C. Warm Water (about 110*)
1 C. Unseasoned Mashed Potatoes
2/3 C. Sugar
2/3 C. Shortening
2 Eggs
1 ½ tsp. Salt
6-7 cups All purpose Flour (or 1 cup less when using bread flour)

Dissolve yeast in warm water in large bowl with some sugar. Stir in potatoes, sugar shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough of the 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. (like a tumble routine to the dough). Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough;

Casseroles: (these are the ones that I usually make)
Shape ¼ of the dough into 1” balls. Place into a lightly greased round layer pan (9x1.5”) Brush with softened margarine or butter. Let rise 1 hour. Heat oven to 400*. Bake until golden brown, about 15 minutes. Makes about 3 dozen rolls.

Crescent Rolls:
Roll ¼ of the Ref. dough into a 12” circle on a floured surface. Spread with softened margarine. Cut into 16 wedges (I usually omit the margarine and just do 8 wedges). Roll up tightly, beginning at the outer rounded edges, stretching dough as it is rolled. Place rolls with points underneath on greased cookie sheet; curve slightly. Brush with margarine. Let rise 1 hour. Heat oven to 400* (mine works best at 375*) bake for 15 minutes. Makes about 16 rolls for each ¼ of dough used. (or 8, in my case.)