5 DAYS IN THE REFRIGERATOR POTATO ROLLS
This is another one of my best friends mothers recipes that she got form a Home Economics Teacher. While there are others potato roll recipes out there this one has no milk and for people that have milk allergies or dairy problems I recommend this. When I say unsweetened mashed potatoes, I mean no butter no milk just plain old mashed potato. I usually put two potatoes in the microwave, my girlfriend uses flakes,(1c flakes 1c water), and I am sure that a baked potato would give it an extra special flavor. I put this in a That’s a bowl and it seems to contain its massiveness but watch it and punched down if it gets out of hand.
Provided by LB in Middle Georgia
Categories Healthy
Time 35m
Yield 36 rolls, 18 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 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 grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 263.2, Fat 8.6, SaturatedFat 2.1, Cholesterol 23.5, Sodium 203.5, Carbohydrate 40.9, Fiber 1.4, Sugar 7.6, Protein 5.3
REFRIGERATOR POTATO ROLLS
Make and share this Refrigerator Potato Rolls recipe from Food.com.
Provided by Will Parkinson
Categories Potato
Time 1h35m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
- Add to dry mixture in bowl.
- Add eggs.
- Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
- By hand stir in enough remaining flour to make a soft dough.
- Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
- To use dough, grease 13 x 9-inch pan.
- Makes 32 rolls.
- Cover and let rise about 45-60 minutes.
- Bake at 375 for 25 - 30 minutes.
Nutrition Facts : Calories 132.2, Fat 4, SaturatedFat 1.1, Cholesterol 14.3, Sodium 82.6, Carbohydrate 21, Fiber 1, Sugar 3.4, Protein 3
REFRIGERATED POTATO ROLLS
These are delicious dinner rolls , I like to make these during the holidays. You can use the dough when ever you want rolls , dough will keep up to 3 days in the refrigerator .
Provided by Karla Everett
Categories Other Breads
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. In a large mixing bowl combine 2 cups flour , sugar , yeast and salt . Set aside
- 2. In a sauce pan heat butter , milk and water until very warm ( not boiling) to 120° to 130°.
- 3. Add mixture , mashed potatoes and egg to the dry ingredients.
- 4. Blend on low speed of an electric mixer until moistened ; Beat for 3 minutes on medium speed.
- 5. Stir in enough of the remaining flour by hand to form a soft dough.
- 6. On a floured surface knead until smooth about 3-5 minutes ; Adding flour if necessary ; Dough will be soft and slightly sticky.
- 7. Place dough in a greased bowl. Cover and let rise in a warm space for 45-60 minutes , or until light and doubled in size ; punch dough down and brush with melted butter.
- 8. If you don't plan on instantly baking the rolls , Place plastic wrap directly on dough ; Cover top of bowl with plastic wrap.
- 9. Refrigerate for up to 3 days , punch down dough ; Dough should be light and some what sticky.
- 10. To shape dough into clover leaf rolls : Grease 36 muffin cups , Divide dough into 36 parts ; divide each part into 3 pieces , shape into 1" balls.
- 11. Place 3 balls in prepared muffin tin ; Cover and let rise for 45 to 60 minutes or until doubled in size.
- 12. Bake @ 375° for 13 - 15 minutes or until golden brown.
- 13. Note : You can bake the rolls for 7-8 min , until fully puffed but just starting to turn a pale golden brown. Let cool to room temperature in the muffin pans , then wrap the rolls either in a sturdy, jumbo-size, resealable, freezer-safe plastic food storage bag or wrap in another two layers of aluminum foil; then freeze. The day you're serving them, take the rolls out of the freezer at least 2 hours ahead of time and let them come to room temperature, then unwrap and bake for 5 to 10 more minutes or until they are a golden brown.
POTATO REFRIGERATOR ROLLS
A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 40m
Yield 36-48 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
- Cream butter and remaining sugar until light.
- Add milk to mashed potatoes and combine with creamed butter.
- Cool to lukewarm and add to yeast mixture with egg and salt.
- Beat in 2 cups of the flour and set aside to rise until light.
- Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
- Store in refrigerator until ready to use.
- Shape as desired; let stand in a warm place until doubled.
- Bake at 400F for 15 to 20 minutes.
Nutrition Facts : Calories 116.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.7, Sodium 106.3, Carbohydrate 19.1, Fiber 0.7, Sugar 1.9, Protein 2.7
GRANDMA'S POTATO REFRIGERATOR ROLLS
Make and share this Grandma's Potato Refrigerator Rolls recipe from Food.com.
Provided by YungB
Categories Yeast Breads
Time 2h25m
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Soak yeast in water.
- Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour.
- Cover dough and let rise until double. Roll out half of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and half the cinnamon.
- Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise.
- Bake at 325 until lightly browned approximately 20-25 minutes depends on your oven. Ice while still warm with your favorite cream cheese icing or cinnamon buns icing. The rest of dough can be stored in refrigerator.
Nutrition Facts : Calories 238.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 19.2, Sodium 139, Carbohydrate 39.7, Fiber 1.4, Sugar 13.2, Protein 4.6
REFRIGERATOR ROLLS
I use this dough as a substitute in recipes that call for frozen bread dough. I like to make things from scratch, including rolls.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
MRS. HARLAND SANDERS' REFRIGERATOR ROLLS
Make and share this Mrs. Harland Sanders' Refrigerator Rolls recipe from Food.com.
Provided by Colonel Sanders
Categories Breads
Time 58m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and sugar until it is light and fluffy.
- Add mashed potatoes and cream some more.
- Heat the milk to lukewarm, dissolve one .25 ounce packet cake yeast in it.
- Pour warmed milk/yeast mixture into the shortening, sugar and potatoes.
- Add enough flour (approximately 1 cup) to make like cake dough.
- Stir in the salt.
- Let rise 2 hours.
- Stir in remaining flour, baking soda and baking powder to make a biscuit dough.
- Knead dough some.
- Refrigerate dough for 1/2 hour, then shape into rolls.
- Let rolls rise double their size.
- Bake at 450 F degrees for 12-14 minutes.
- Serve hot with my "Kentucky Whipped Butter".
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