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Ingredients
- 1 pkt Active dry yeast
- 1Â 1/2 c. Water, hot
- 2/3 c. Sugar
- 2/3 c. Shortening
- 2 x Large eggs
- 1 c. Lukewarm mashed potatoes
- 1/2 tsp Salt
- 7Â 1/2 c. Self-rising flour
Directions
- Dissolve yeast in hot water in large mixer bowl. Add in sugar, shortening, Large eggs, potatoes, salt and 4 c. of the flour. Blend 30 seconds on low speed scraping bowl constantly. Beat 2 min medium speed, scraping bowl occasionally. Stir in remaining flour thoroughly with a wooden spoon. Place dough in greased bowl; cover tightly and chill at least 8 hrs. (Can be refrigerated up to 3 days at 45 degrees or possibly below. Keep covered) Divide dough into 3 equal parts. Use 1 part for each of the following variations. Keep remaining dough refrigerated till ready to use. After shaping, cover; let rise in hot place about 25 min or possibly till impression remains when touched. Heat oven to 400 degrees. Bake as directed.
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