POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
THREE-IN-ONE REFRIGERATOR ROLLS
Over 50 years, these excellent rolls have never failed me- no matter how I decide to shape them. Once you've tried them, they'll become a mainstay for you, too. There will be no question about what to do with leftover mashed potatoes.
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, shortening, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a large greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight. , Punch dough down. Turn onto a lightly floured surface; divide dough into three portions., For cloverleaf rolls, divide one portion into 48 pieces. Shape each piece into a 3/4-in. ball; place three balls each in greased muffin cups., For four-leaf-clover rolls, divide one portion into 16 pieces. Shape each into a 1-1/2-in. ball; place in greased muffin cups. With scissors, cut each ball into quarters, but not all the way through, leaving dough attached at bottom., For pan rolls, divide one portion into 16 pieces. Shape each piece into a 1-1/2-in. ball. Place in a greased 9-in. square baking pan., Cover and let rise in a warm place until doubled, about 1-1/4 hours. Bake at 400° for 13-16 minutes or until golden brown. Brush with melted butter.
Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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
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".
ROSY REFRIGERATOR ROLLS
Tomato juice and mashed potatoes are the key ingredients for these rosy rolls. They are so delicious hot out of the oven with a bit of butter brushed on top.
Provided by Lumielle
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 5h
Yield 48
Number Of Ingredients 9
Steps:
- Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
- Line baking sheets with parchment paper, and set aside.
- Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 15.8 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 102.9 mg, Sugar 3.1 g
MRS. LEES REFRIGERATOR POTATO ROLLS
Number Of Ingredients 9
Steps:
- In a large bowl, sprinkle yeast into warm water; stir until dissolved. Mix in butter, shortening, sugar, potatoes, then cold water, salt, and add enough flour to make a stiff dough. Knead to mix. Place dough in large greased bowl. Then cover tightly with foil. Refrigerate. To use dough, cut off only as much as you need, returning rest to refrigerator (it will last up to 3 days). Shape dough as desired. Brush lightly with melted butter. Cover with towel. Let rise in warm place (80-85 degrees F) until doubled in bulk. Bake at 375 for 25 minutes or until nicely browned.
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