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Refrigerator Roll Dough
2 1/4 teaspoons active dry yeast
1-1/2 cups warm water
2/3 cup white sugar
1 1/2 teaspoons salt
2/3 cup softened butter (I use Smart Balance sticks)
2 eggs
1 teaspoon orange juice (this helps feed the yeast)
1 cup unseasoned mashed potatoes at room temperature
6-1/2 to 7 cups unbleached, all purpose flour
Dissolve yeast in the warm water. Mix in sugar, salt, butter, eggs, orange juice, potatoes and 5 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle – this is a sticky dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, and spray the top of the dough lightly with cooking spray. Cover the bowl tightly and refrigerate at least 8 hours. You’ll know that the dough has risen long enough when you can poke it with your fingers and the indents remain.
Punch down the dough, and divide it into 4 equal parts. Use a fourth for any dinner roll recipe. The last time I made a batch of this dough (way back before I broke my ankle!), I used a fourth of it to make cinnnamon rolls for Sunday breakfast.
This dough also makes really great crescent rolls. Roll a fourth of the dough into a 12-inch circle. Spread with softened butter, and cut into 16 wedges. Roll up, beginning at the rounded edge. Place rolls, points down, on a greased baking sheet, and curve slightly into a crescent shape. Brush with melted butter. Let rise until double, 45 to 60 minutes. Heat oven to 400 degrees F. Bake rolls until light brown, 13 to 15 minutes.
http://wantingwhatyouhave.com/2011/10/really-great-refrigerator-dough.html
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