MY NEW BEST FRIEND - REFRIGERATOR DOUGH
Make ahead refrigerator dough is so convenient to have on hand for any day of the week.
Provided by Two Lucky Spoons
Categories bread
Time 8h12m
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 c. 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 large greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
- From here you can make anything. Each time you pull the dough out of the fridge just punch down the dough and take out what you need. With one batch of dough I made 4 huge hamburger buns and two full sized pizza crusts. Here are my pizzas:
- The pizza was great and the kids and I loved it. I'm not going to say that this rivals the crust of New York pizzerias but it beats bread in a can and it's a lot cheaper too.
- 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.
- Brown-and-Serve Rolls: shape dough as directed in any recipe below. Let rise 1 hour. Heat oven to 275°. Bake 20 minutes (do not brown). Remove from pans, cool to room temperature. Wrap in aluminum foil and store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, pre-heat oven to 400°, bake until brown, 8 to 12 minutes.
- Casseroles: shape ¼ of dough into 1-inch balls. Place in lightly greased round layer pan, 9 X 1 ½ inches. Brush with softened margarine, let rise 1 hour. Heat oven to 400° and bake about 15 minutes until golden brown. 3 dozen rolls.
- Cloverleaf Rolls: shape ¼ of dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with softened margarine, let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
- Crescent Rolls: roll ¼ of dough into a 12-inch circle on a floured surface. Lightly spread with softened margarine. Cut into 16 wedges. Roll up tightly beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on a greased cookie sheet, curving slightly. Let rise one hour. Heat oven to 400° and bake about 15 minutes until golden brown. 16 rolls.
- Fan Tans: roll ¼ of dough into a 13X9 inch rectangle on a well-floured surface. Spread with softened margarine. Cut lengthwise into 6 strips, each about 1 ½ inches wide. Stack strips evenly; cut into 12 pieces, each about an inch wide. Place cut sides down in greased muffin cups. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown.
- 1 dozen rolls.
- Four-Leaf Clovers: shape ¼ of dough into 2-inch balls. Place each ball into a greased muffin cup. With scissors, snip each ball completely into halves, then into quarters. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
- Pan Biscuits: use half of dough recipe. Roll dough into 13X9 rectangle on a well-floured surface. Place in greased, oblong pan (13X9X2). Cut dough into rectangles, each about 3X2 ½ inches. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 25 minutes until golden brown. 15 rolls.
- Parker House Rolls: roll ¼ of dough into a 12X9 rectangle on a well-floured surface. Cut into 3-inch circles with a floured cutter. Brush with softened margarine. Make a crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close to each other in a greased square 9X9X2 pan. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
- Leftover Turnovers: prepare ¼ dough as if for Parker house Rolls. After cutting into 3-inch circles, roll out to 4-5 inch circles. Make crease, fill bottom half with 2-3 tbsp. of leftovers. Fold over and press edges together. Let rise 30 minutes. Heat oven to 400° and bake about 15 - 20 minutes until golden brown
Nutrition Facts : ServingSize 2 g, Calories 247 kcal, Carbohydrate 29 g, Protein 2 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 81 mg, Fiber 1 g, Sugar 13 g
MAKE-AHEAD POTATO BREAD
Steps:
- In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
- Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 4 g, TransFat 0 g
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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
POTATO REFRIGERATOR KOLACHES DOUGH
She says these can stay in refrigerator up to 6 days. It is an old recipe of how they used to make kolaches. She says if packed in freezer slightly warm they keep their freshness. Dodge Extension 1976. No amounts given; must also have filling which is not in this recipe; this is just the dough.
Provided by Dienia B.
Categories Yeast Breads
Time P2DT12m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Boil and mash potatoes.
- While hot add potato water.
- Mash so there are no lumps; add butter.
- Add cold water with the powdered milk, sugar and eggs.
- Add yeast when not too hot.
- Add 2 cups flour; mix.
- Add rest of flour; mix until smooth.
- Put in a covered container so that it is only 1/4 full.
- Put in refrigerator overnight.
- Next day make buns size of walnut; put on cookie sheet.
- Work with dough while cold.
- If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days.
- Grease the buns with pure lard or oil.
- Let rise until nearly double.
- Make dents in the center and put in the filling.
- Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown.
- Remove from oven; grease with shortening; cool.
- If to be frozen, cool slightly and pack in air tight contaners.
- Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.
Nutrition Facts : Calories 229, Fat 7, SaturatedFat 4.1, Cholesterol 39.6, Sodium 283.1, Carbohydrate 36.4, Fiber 1.2, Sugar 8.5, Protein 5
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