Potato Refrigerator Dough - cooking recipe

Ingredients

1 pkg. active dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. all-purpose flour

Preparation

Dissolve yeast in warm water.
Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour.
Mix in enough remaining flour to make dough easy to handle.
Turn dough; knead until smooth.
Cover and refrigerate 8 hours or dough can be kept for 5 days.
Let rise 1 1/2 hours before baking.
Heat oven to 400\u00b0.
Bake for 15 to 25 minutes.