Disslove yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept in the refrigerator up to 5 days at 45 degrees or below. Keep covered.) When ready to use, punch down dough. Shape into 1" balls. Place into lightly greased round cake pans. Brush with butter. Bake at 400F for 20 minutes. Recipe by: Betty Crockers Cookbook Posted to EAT-L Digest by Nancy Pallotta
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|Serving Size: 1 Serving (1337g)|
|Recipe Makes: 1|
|Calories from Fat: 1278 (39%)|
|Amt Per Serving||% DV|
|Total Fat 142g||189 %|
|Saturated Fat 52.6g||263 %|
|Monounsaturated Fat 60g|
|Polyunsanturated Fat 17g|
|Cholesterol 2166.3mg||667 %|
|Sodium 721.8mg||25 %|
|Potassium 1564.6mg||41 %|
|Total Carbohydrate 440.5g||130 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 433.3g|
|Protein 69.6g||99 %|
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Calories per serving: 3254
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