Potato Refrigerator Rolls
- 1 pkg. active dry yeast
Instructions:Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 min. Place in greased bow; turn greased side up. Cover bowl tightly; refrig. At least 8 hrs or until ready to use. (Dough can be kept up to 5 days in refrig. Keep covered.)
Punch down dough; divide into 3 parts. Roll dough in circle. Cut with pizza cutter into twelve wedges. Roll as crescent rolls. Let rise 1/12 hours before baking. Heat oven to 400 deg. (I bake mine at 375 deg.) Bake for 12 to 15 min.
Now notes from experience :
I found by rolling into crescent type rolls it worked best for me. The actual recipe I believe says to divide into 4 parts. Perhaps if you are doing regular rolls you will want to do that. You will have to experiment.
I have used left over mashed potatoes from dinner or just boiled some up and mashed them. Either have worked for me. I also use the potato water from boiling the potatoes as part of the water called for. I don’t measure exact on the mashed potatoes. I use at least 1 cup, but if I have a little more I throw them in also. They turn out.
As with all bread recipes, use the flour amount as a guideline not an exact amount. It is better if it’s not too stiff.
Often if I want them that day I will mix up first thing in the morning and roll out in the afternoon. So…the 8 hrs. isn’t exact. I have let it rise in the refrig. for as little as 3 — 4 hours. Also, if I want to speed the rising process, I will preheat the oven to 170 deg. then turn it off. I then place the covered rolls in the oven for 50 min. take out then preheat oven for baking. As you will note I cook mine at 375 deg. I’m sure it depends on your oven; again an experimental process.
Have fun and enjoy. They are the easiest and most convenient rolls I have found once you have tried them a time or two.