Best Refrigerator Potato Rolls Recipes

REFRIGERATOR POTATO ROLLS

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.

5 DAYS IN THE REFRIGERATOR POTATO ROLLS

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.

POTATO REFRIGERATOR ROLLS

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.

POTATO REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, sugar, molasses, egg, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; 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., Coat baking sheets with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on prepared baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes., Brush rolls with milk; sprinkle with wheat germ. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

MRS. LEE’S REFRIGERATOR POTATO ROLLS

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.

POTATO REFRIGERATOR ROLLS

Steps:

• In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in flour until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with waxed paper and damp cloth; place in refrigerator (can be left in refrigerator up to 5 days). About 2 hours before baking, shape into rolls. Cover and let rise until double, 1-1 1/2 hours. Bake in 400° oven for 12-15 minutes.