Still repeating: Making your own master mixes is a great way to save money, prepare quickly, eliminate extraneous ingredients/preservatives, and tailor the mixes to your own likes and dietary needs.
Amy Dacyczyn's book The Tightwad Gazette III, page 19, provides another way to make make-aheads.This time it's about rolls, not biscuits. I love the variety. I hope one of these recent posts "calls your name!"
After posting the two different master mixes from two of my stand-by cookbooks, I decided to turn some pages in one of Amy's books. I wasn't expecting to turn to "Save a wad of dough!" In this segment she talks about a multipurpose potato refrigerator-dough recipe that appeared in all pre-1986 editions of The Betty Crocker Cookbook. She said that while the original recipe includes mashed potatoes, "to save time her husband gets out potato flakes and other required ingredients to make the called-for mashed potatoes and adds those ingredients directly to the batch of dough."
Amy checked with Lloyd Moxon, author of The Baking Book and a microbiologist, who specializes in yeast biochemistry to find out the purpose of the mashed potatoes: "Mashed potatoes--or any pureed vegetable--is vital for refrigerator doughs because it preserves moisture in the dry climate of a fridge. A regular yeast dough would dry and become unworkable more rapidly."
I googled "pre 1986 edition Betty Crocker cookbook" to see what I could turn up----many
This one, from http://eatinonthecheap.com/2008/11/11/my-new-best-friend-refrigerator-dough/
Here are instructions for all sorts of other kinds of bread made with this dough. Also feel free to substitute some whole wheat flour for all-purpose to make it healthier.