Refrigerated Potato Rolls Recipes

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.

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Steps:

• 1. In a large mixing bowl combine 2 cups flour , sugar , yeast and salt . Set aside
• 2. In a sauce pan heat butter , milk and water until very warm ( not boiling) to 120° to 130°.
• 3. Add mixture , mashed potatoes and egg to the dry ingredients.
• 4. Blend on low speed of an electric mixer until moistened ; Beat for 3 minutes on medium speed.
• 5. Stir in enough of the remaining flour by hand to form a soft dough.
• 6. On a floured surface knead until smooth about 3-5 minutes ; Adding flour if necessary ; Dough will be soft and slightly sticky.
• 7. Place dough in a greased bowl. Cover and let rise in a warm space for 45-60 minutes , or until light and doubled in size ; punch dough down and brush with melted butter.
• 8. If you don't plan on instantly baking the rolls , Place plastic wrap directly on dough ; Cover top of bowl with plastic wrap.
• 9. Refrigerate for up to 3 days , punch down dough ; Dough should be light and some what sticky.
• 10. To shape dough into clover leaf rolls : Grease 36 muffin cups , Divide dough into 36 parts ; divide each part into 3 pieces , shape into 1" balls.
• 11. Place 3 balls in prepared muffin tin ; Cover and let rise for 45 to 60 minutes or until doubled in size.
• 12. Bake @ 375° for 13 - 15 minutes or until golden brown.
• 13. Note : You can bake the rolls for 7-8 min , until fully puffed but just starting to turn a pale golden brown. Let cool to room temperature in the muffin pans , then wrap the rolls either in a sturdy, jumbo-size, resealable, freezer-safe plastic food storage bag or wrap in another two layers of aluminum foil; then freeze. The day you're serving them, take the rolls out of the freezer at least 2 hours ahead of time and let them come to room temperature, then unwrap and bake for 5 to 10 more minutes or until they are a golden brown.

Steps:

• In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
• Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.

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.

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.

Steps:

• In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour., Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.

Steps:

• In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and 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 or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.

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.

Steps:

• Lightly grease a large bowl with vegetable oil and set aside.
• Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded. Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves. Remove from the heat and let cool to lukewarm.
• Combine the yeast and remaining 1 teaspoon sugar in a bowl. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size. Add the yeast mixture to the milk-butter mixture and stir to combine.
• Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined. (Or place them in a large bowl and mix with a wooden spoon.) Add the milk-yeast mixture to the potato mixture and beat to mix.
• Slowly add 6 1/2 cups of the flour and mix until incorporated, stopping several times to scrape down the sides and bottom of the bowl. If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached. Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
• With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil. Cover loosely with a clean cloth and let rise in a warm place for about 2 hours, or in the refrigerator overnight, until doubled in size.
• Lightly grease 2 rimmed baking sheets.
• If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding. Punch down the dough, turn it onto a lightly floured surface, and cut in half. Roll half the dough about 1/2 inch thick. Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the rolls, leaving as little space between each cut as possible and pressing down just once for each roll; do not twist the cutter. If the dough begins to stick to the cutter, dip the cutter in a little flour. Gather the excess dough, reroll once, and cut as many rolls from it as possible. Repeat with the remaining half of the dough or refrigerate until ready to use.
• Preheat the oven to 400°F.
• Arrange the rolls on the prepared baking sheets so they just barely touch. Brush the tops lightly with the melted butter. Fold the rolls in half, pressing gently at the center point so they stick together.
• Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes. Uncover the rolls and bake for 12 to 14 minutes, until golden brown. Remove from the oven and serve warm.
• A nice trick that makes for easy entertaining but still results in hot-out of-the-oven rolls is to parbake the rolls ahead of time. Up to 5 or 6 hours in advance, bake the rolls at 375°F for 8 to 10 minutes, until firm but not golden brown. Store at room temperature and then, when ready to serve, return the rolls to a preheated 400°F oven and bake for 4 to 5 minutes, just until light brown. Remove from the oven and serve warm.
• Phoebe Lawless of Scratch bakery makes the most incredible farmstead "pigs-in-blankets" with really fresh local sausage wrapped and baked in buttery pastry. It's a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldn't otherwise use. Wrap the dough around 2- to 3-inch sausage links, arrange on a rimmed baking sheet, and bake in a preheated 375°F oven just until the dough is puffy and light brown, 12 to 15 minutes. Serve warm with spicy mustard for dipping.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.