Peggy Budd’s Potato Refrigerator Rolls
Potato Refrigerator Rolls
Ingredients
• 1½ cups warm water (110–115°F / 43–46°C, not hot)
• 1 packet active dry yeast
• ⅔ cup sugar
• 1½ teaspoons salt
• ⅔ cup shortening (or butter)
• 2 eggs
• 1 cup lukewarm mashed potatoes
• 6½ to 7 cups all-purpose flour (sifted or aerated)
Instructions
1. Activate the yeast
In a large mixing bowl, add the warm water. Sprinkle in the yeast and stir until dissolved.
2. Add wet and base ingredients
Stir in the sugar, salt, shortening, eggs, and mashed potatoes. Mix well.
3. Add flour
Gradually add flour, mixing by hand until a soft dough forms that’s easy to handle.
4. Knead the dough
Turn the dough onto a lightly floured surface. Knead until smooth and elastic (about 8–10 minutes). Let it sit 30 min in room temperature.
5. First rest (refrigerator)
Place the dough in a greased bowl, turning once so the top is greased.
Cover with a damp cloth and place in the refrigerator overnight.
6. Shape the rolls
About 2 hours before baking, remove dough from the refrigerator.
Shape into rolls and place on a baking tray.
7. Second rise
Cover and let rise at room temperature until doubled in size.
8. Bake
Preheat oven to 400°F (200°C).
Bake for 12–15 minutes, or until golden brown.
