Refrigerator Potato Rolls Recipes

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 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.

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 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:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

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:

• Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
• Cool reserved liquid to 105 degrees. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
• Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
• Heat oven to 375 degrees. Line 3 large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.

Steps:

• Soak yeast in water.
• Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour.
• Cover dough and let rise until double. Roll out half of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and half the cinnamon.
• Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise.
• Bake at 325 until lightly browned approximately 20-25 minutes depends on your oven. Ice while still warm with your favorite cream cheese icing or cinnamon buns icing. The rest of dough can be stored in refrigerator.