Overnight refrigerator dough for rolls or cinnamon rolls using mashed potatoes.

Ingredients

• 1 pkg yeast
• 1/2 cup lukewarm water
• 1/2 tsp sugar
• 2 cups milk, scalded then cooled to lukewarm
• 1/2 cup oleo or shortening, melted
• 1/2 cup mashed potatoes, or premade instant potatoes
• 1/2 cup sugar
• 1 1/2 tsp salt
• 5 1/2 cups flour
• 1/2 tsp soda
• 1 tsp baking powder

Cinnamon Roll Filling:

• 3 tbsp soft butter
• 1 1/2 cup brown sugar
• 1 tsp cinnamon

Steps

1. Combine yeast, lukewarm water, and sugar. Let rest 5 minutes.
2. Combine milk, shortening/oleo, potatoes, sugar and salt.
3. Add yeast mixture.
4. Stir in 3-4 cups of flour, soda, and baking powder.
5. Stir in remaining flour to make a soft dough.
6. Pour into a greased bowl and let rise 1 hour.
7. Knead down and place wet cloth over the top; place in refrigerator over night. This dough must stand over night.
8. In the morning make into rolls and place on greased pan.
9. Let rise until light.
10. Bake 375 degrees until golden brown.

Notes

• For cinnamon rolls: Mix filling ingredients till crumbly. Roll out dough until 1/3" thick rectangle. Sprinkle filling on dough keeping away from edges. Roll up jelly roll style and crimp closed. Slice into 1 inch slices and place on greased pan. Bake at 375 degrees for 25-30 min till golden brown and centers of roll pop up.