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Refrigerator potato rolls

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Ingredients/Components

sugar - 3/4 c
salt
butter - 1/2 c
shortening - 1/2 c
all-purpose flour
dry yeast - 1 pkg
warm water 105~ to 115~ - 1 c
medium potatoes, peeled and chopped - 2 item

How to make refrigerator potato rolls:

Cook potatoes in boiling water to cover for 10 minutes, or until tender. Drain potatoes, reserving 1 cup liquid (add water to equal 1 cup liquid, if necessary). Set potato water aside. Mash potatoes. Measure 1 cup mashed potatoes; set aside.

Dissolve yeast in warm water; let stand 5 minutes. Set aside. Combine 1 cup mashed potatoes, sugar, butter and shortening in a large mixing bowl. Cool to 105° to 115°; stir in yeast mixture, mixing well. Let stand at room temperature 2 hours. Add salt and potato water; gradually stir in enough flour to make a soft dough. Place the dough in a well-greased bowl, turning to grease top. Cover bowl; refrigerate the dough overnight. Punch dough down; divide into thirds. Shape each portion into 12 (1 1/2-inch) balls. Place in 3 greased 9-inch round cake pans; cover and let rise in a warm place (85°), free from drafts, for 40 minutes, or until doubled in bulk. Bake at 400° for 18 to 20 minutes, or until golden. Yields 3 dozen.

Recipe categories: Healthy, Potato, Vegetables.

Rating:

2.6

Average rating: 2.6, total votes: 7

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