Potato Refrigerator Dough

This recipe is one that has seriously changed my life, and comes from the blog of my awesomely smart friend Holly. Hands down, the best rolls I have EVER had, seriously delicious and oh so easy too. I love being able to make the dough ahead of time, and then I am able to just pull it out of the fridge to use a few hours before diner time. Better than Rhodes rolls, these are an absolute staple in my recipe files. I posted the recipe that way I make it, which is not really all that different from the original, but I wanted to make sure I never lost this gem of a recipe, so I posted it here for "safekeeping".

Potato Refrigerator Dough

2 packages (or 5 tsp.) active dry or instant yeast*
1 1/2 cup warm water
1 cup lukewarm mashed potatoes**
2/3 cup granulated sugar
2/3 cup vegetable oil, or melted butter or margarine
2 large eggs
2 tsp. Kosher salt
7 to 7 1/2 cups all purpose unbleached or bread flour, divided
 
**Mashed potatoes can be made from just very hot water and instant mashed potato flakes mixed in to equal 1 cup. Cool to 105° F. before adding to the yeast mixture.

1. Pour the warm water into your mixing bowl. Sprinkle the yeast over top. Let sit for 5 minutes or so to proof.
2. Mix in the warm mashed potatoes, sugar, oil, eggs, and salt. Mix.
3. Stir in the flour, a cup at a time, until the dough is slightly sticky, but firm and cleaning the sides of the bowl.
4. Turn onto a floured counter and knead by hand or with the mixer’s dough hooks until smooth and elastic – about 5 to 8 minutes.
5. Place in a greased or sprayed bowl, turning dough so greased side is up. Cover bowl with sealing lid or plastic wrap. (you may want to spray it with non-stick cooking spray so it doesn’t stick)
6. Place in the refrigerator. Punch down when doubled (about 30 minutes for fast-acting, 45 minutes to an hour for active dry yeast).
7. Keep dough refrigerated for up to 6 days, punching down if doubled in size.
8. About two hours before baking, shape dough into rolls.
9. Place on/in greased pans and cover with sprayed or greased plastic wrap or a large tea towel. Let rise until doubled, about 1 ½ hours.
10. Bake at 350° F for 12-15 minutes, or until lightly browned on top.

-This recipe makes enough dough for 4 dozen rolls, so one quarter of the dough will give you 1 dozen rolls. This dough is best used up by the 5th day as by day 6 it starts to taste quite yeasty. You can also make cinnamon rolls or shape it into loaves of bread with this dough, it's up to you.