Peggy Budd’s Potato Refrigerator Rolls
Ingredients
• 1½ cups (120 ml) warm water (110–115°F / 43–46°C, not hot)
• 1 packet active dry yeast (about 1 tablespoon or 7 gr)
• 1½ teaspoons (7.5 gr) of sugar (optional)
• ⅔ cup (135 gr) sugar
• 1½ teaspoons (7.5 gr) salt
• ⅔ cup (145 gr) shortening or butter
• 2 eggs
• 1 cup (225 gr) lukewarm mashed potatoes
• 6½ to 7 cups (780-840 gr) all-purpose flour (sifted or aerated)
Instructions
1. Activate the yeast
In a large mixing bowl, add the warm water (100°F to 110°F). The water should be warm, not hot, as excessive heat can kill the yeast. Stir in 1½ teaspoons (7.5 gr) of sugar (optional), then sprinkle in the yeast and stir until dissolved. Let it sit until it becomes foamy, about 5-10 min.
2. Add wet and base ingredients
Stir in the sugar, salt, shortening, eggs, and mashed potatoes. Mix well.
3. Add flour
Gradually add the flour; at the end, the dough should be soft and slightly sticky.
4. Knead the dough
Turn the dough onto a lightly floured surface. Knead until smooth and and slightly sticky (about 8–10 minutes). Let it sit for 30 minutes at 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 the 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.
