As of late, I have been particularly engrossed in reading a book I picked out at the library called, "The Complete Tightwad Gazette", by Amy Dacyczyn. The book brings together thrifty ideas from the monthly newsletter, The Tightwad Gazette", that Amy wrote from 1990-1996. The book is full of all kinds of thrifty, frugal ideas! If you are looking for ways to save money, pay off debt, and live within your means, you must check out this book.
After reading the article about how versatile "refrigerator dough" is and how easy it is to make, I've decided to give it a go! I have to say, it was fairly easy to mix up. I also love that you simply put it in the fridge after mixing, where it rises on it's own. Another plus is that the dough will last up to 5 days. I would assume that this would work great for someone who likes to bake fresh bread or have fresh rolls with their meals. It's easy to pull some dough from the fridge, let it rise a bit, and then pop it in the oven! I'm sure you can start experimenting and coming up with all kinds of uses for this dough....cinnamon rolls, pizza crust, donuts....etc!
from Betty Crocker
* 1 package regular active dry yeast (2 1/4 t)
* 1 1/2 cups warm water
* 2/3 cup sugar
* 1 1/2 t salt
* 2/3 cup butter, softened
* 2 eggs
* 1 cup lukewarm mashed potatoes
* 7 – 7 1/2 cups flour
In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter,
eggs, potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make
the dough easy to handle.
2. On a lightly floured surface, knead
dough about 5 minutes or until smooth and elastic. Place dough in greased bowl, turning
dough to grease all sides. Cover bowl tightly with plastic wrap. Refrigerate at least 8 hours but no longer than 5 days.
3. When you are ready to get baking, remove dough from refrigerator and gently push fist into dough to deflate. Divide dough into 4 equal parts. Let rise 1 1/2 hours before baking.