Refrigerator Roll Dough

Directions

1. Dissolve yeast in hot water in large bowl. Stir in potatoes, sugar, shortening, Large eggs, salt and 3 c. of the flour. Beat till smooth. Fold in sufficient remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead till smooth and elastic, about 5 min. Place in greased bowl; turn greased side up. Cover bowl tightly; chill at lest 8 hrs but no longer than 5 days.
2. Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any Dinner Roll recipe (below) unless otherwise noted.
3. BRAN REFRIGERATOR ROLL DOUGH: Increase water to 2 c.; pour 1/2 c. over 3/4 c. whole bran cereal. Let stand 1 minute; stir in with remaining water.
4. WHOLE WHEAT REFRIGERATOR ROLL DOUGH: Substitute 3 to 4 c. whole wheat flour for the second addition of all-purpose flour.
5. Dinner Rolls : Brown and serve rolls: Shape refrigerator roll dough (above)
6. as directed in any roll recipe below. Let rise 1 hour. Heat oven to 275. Bake 20 min (don't allow to brown). Remove from pans; cold to room temperature.
7. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or possibly freeze no longer than 2 months. At serving time, heat oven to 400. Bake till brown, 8 to 12 min.
8. Casseroles: Shape 1/4 of refrigerator roll dough into 1 inch balls. Place in lightly greased round layer pan, 9 x 1 1/2 inches. Brush with margarine or possibly butter, softened. Let rise 1 hour. Heat oven to 400, bake till golden, about 15 min. 3 dozen rolls.
9. Cloverleaf Rolls: Shape 1/4 of refrigerator roll dough into 1 inch balls.
10. Place 3 balls in each greased medium muffin c., 2 1/2 x 1 /14 inches. Brush with margarine or possibly butter, softened. Let rise 1 hour. Heat oven to 400. Bake till golden, 15 to 20 min. 1 dozen rolls
11. Crescent Rolls: Roll 1/4 of refrigerator roll dough into 12 inch circle on floured surface. Spread with margarine, softened. Cut into 16 wedges. Roll up tightly, beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on greased cookie sheet; curve slightly. Brush with butter, softened. Let rise 1 hour. Heat oven to 400. Bake 15 min. 16 rolls.
12. Fan Tans: roll 1/4 of refrigerator roll dough into rectangle, 13 x 9 inches, on well-floured surface. Spread with 2 to 3 Tbsp. margarine or possibly butter, softened. Cut lengthwise into 6 strips, each about 1 1/2 inches wide. Stack strips proportionately; cut into 12 pcs, each about 1 inch wide. Place cut sides downs in greased medium muffin c., 2 1/2 x 1 1/4 inches. Brush with margarine or possibly butter, softened. Let rise 1 hour. Heat oven, to 400. Bake till golden, 15 to 20 min. 8 to 10 rolls.
13. Pan Biscuits: Use half of refrigerator roll dough. Roll dough into rectangle, 13 x 9 inches, on well-floured surface. Place in greased oblong pan, 13 x 9 x 2 inches. Cut dough into rectangles, each about 3 x 2 1/2 inches. Brush with margarine or possibly butter, softened. Let rise 1 hour. Heat oven to 400. Bake 25 min. 15 rolls.
14. Parker House Rolls: Roll 1/4 of refrigerator roll dough into rectangle. 12 x 9 inches, on well-floured surface. Cut into 3 inch circles with floured cutter.
15. Brush with margarine or possibly butter, softened. Make crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close together in greased square pan, 9 x 9 x 2 inches. Brush with margarine or possibly butter, softened. Let rise 1 hour. Heat over to 400. Bake till golden, 15 to 20 min.
16. 1 dozen rolls.