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Grandma's Refrigerator Dough

This multi-purpose recipe will make two large braids or three small braids.

View this shaping/braiding video

View Challah Shaping Technique

Download Baking with Friends PDF

Step-by-Step Instructions

Combine warm water and yeast with 1/8 teaspoon sugar in small bowl. Stir and set aside 5 minutes.

Heat milk in microwave until steaming hot (190 °F). Pour milk into large mixing bowl; add butter, ½ sugar, and salt; mix. Cool to 95 degrees F. or cooler.

When milk mixture is cooled, stir in dissolved yeast, mashed potatoes and eggs. Gradually add 4 cups flour. Beat at medium speed for 3 to 5 minutes or until smooth. Cover bowl and let dough rest 15 minutes.

Stir in enough flour until dough forms a ball and pulls away from sides of the bowl.

Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic.

Place dough into large greased bowl; turn dough; greased-side up; cover with sealing lid.

Refrigerate dough, punching dough down after about an hour; reshape dough into a ball, smooth side up. Refrigerate until ready for shaping. Dough will keep in refrigerator one to
three days; punch down if needed.

Preheat oven to 400 °F. Divide dough into thirds and shape each into a smooth ball. Form one dozen rolls from each third of dough. Shape as desired; place on greased baking sheet. Cover; let rise until double in size. Bake 10 to 12 minutes.


Prep Time: 50 Minutes

Baking Time: 10-12 Minutes

Servings: 3 Dozen Rolls

½ cup warm water (105 to 110 °F)

2 (¼ounce) packages or 4½ teaspoons active dry yeast

1/8 teaspoon sugar

1½ cups scalded & cooled milk (95°)

½ cup butter

½ cup sugar

2½ teaspoons salt

2½ teaspoons salt

½ cup mashed potato,* squash or pumpkin

2 large or 3 medium eggs

7 cups all-purpose flour (may be part whole wheat, as desired)

Recipe provided by the Home Baking Association
as featured in the Baking with Friends book

Photo provided by King Arthur Flour