Potato Refrigerator Dough

1 pkg active dry yeast (1 Tbsp rounded)

1 1/2 cups warm water

2/3 cup sugar

2/3 cup shortening (I like butter flavored)

1 1/2 tsp salt

2 eggs

1 cup potatoes mashed (I use 2/3 cup instant flakes with 2/3 cup water)

7 to 7 1/2 cups flour (I also substitute whole wheat flour and add 1/4 cup gluten to dough)

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead for 5 minutes. Place in greased bowl, cover. Use after rise--or refrigerate until ready to use. Can be kept in refrigerator for 5 days. 

Let rise for 1 1/2 hrs before baking. Bake at 375 or 400 for 15 to 25 minutes. 

I use this recipe to make cinnamon rolls, hamburger buns, or dinner rolls. 

For cinnamon rolls let dough rise once then roll out into a rectangle on a floured surface. Spread 1 stick butter over dough and top with a brown sugar and cinnamon mixture. Roll up and cut using a piece of thread--acting like you are going to knot it around the roll, but don't knot. Let rise and bake for 15-20 minutes. Frost with cream cheese frosting.