Potato Refrigerator RollsFrom blueeyes68ky 8 years ago
- 1 cup mashed potatoes shopping list
- 1 package dry or compressed yeast shopping list
- 1/2 cup warm water shopping list
- 2/3 cup melted butter or margarine shopping list
- 1/2 cup sugar or 1/4 cup honey shopping list
- 1 teaspoon salt shopping list
- 2 eggs, beaten shopping list
- 1 cup warm milk shopping list
- 6 to 7 cups flour shopping list
- melted butter or margarine shopping list
How to make it
- Instant dry potatoes are quicker and work as well as regular potatoes.
- If using instant dry potatoes, use only boiling water for mixing.
- Beat regular, cooked potatoes with just enough hot water to make a smooth consistency. Set mashed potatoes aside to cool.
- Warm the milk.
- Sprinkle yeast over the warm water, stirring with a fork until dissolved. Set aside.
- In a large mixing bowl, combine cooled milk, potatoes, butter, sugar, salt and eggs. Beat well with a rubber spatula until smooth.
- Stir in the yeast mixture and 2 cups of flour.
- Gradually add enough more flour to make a soft dough.
- Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes.
- Place dough in a warm, greased bowl, turning to coat the top.
- Cover loosely with plastic wrap and towel.
- Allow to double in bulk, about 1 1/2 hours. Knead lightly in the bowl.
- Recover tightly and store in refrigerator until ready to use. Two hours before baking, cut off desired amount of dough.
- Form in rolls, place on greased baking sheets or muffin tins.
- Brush with melted butter, cover and let double, about 1 to 1/2 hours.
- Bake in a preheated 400 degree oven 15 to 20 minutes or until light and golden.
- Serve immediately.
- NOTE: You can go ahead and bake if you need to when you get to the refrigerator part.
- Some helpful hints: Knead until the dough is smooth, satiny, and bouncy with tiny bubbles or blisters underneath the skin. With a forefinger, punch the dough, if it pops right back, then you have kneaded enough.
- Dough should arise until double. Test by pressing fringertips 1/2 inch into dough. Impression will remain if dough has risen enough. Punch center of dough down with your fist. Fold over and form into a ball. This releases large air bubbles to produce a firm texture.
- To determine whether yeast is alive, you should always "proof" it. Dissolve yeast and a pinch of sugar in very warm water. The yeast, water and sugar mixture should bubble. If it doesn't start again with new, fresh yeast. This will take about 10 minutes to proof.
The Cookblueeyes68ky Owenton, KY
The Rating7 people
WOW THIS SOUNDS GOOD i LOVE POTATOE BREAD THANKSmomo_55grandma in Mountianview loved it
Yummmm---I can't wait to make these! :)
~Melindabakermel in Topeka loved it
Now you haveme drooling,Cant wait to try this recipe....5 to you:)caramia in loved it
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