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    Potato Refrigerator Rolls

    * Exported from MasterCook *

    Potato Refrigerator Rolls

    Recipe By : Betty Crocker New Picture Cookbook pub. 1961
    Serving Size : 48 Preparation Time :0:00
    Categories : Breads And Rolls

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 Cups Warm Water -- 110F To 115F
    1 Pkg Active Dry Yeast
    2/3 Cup Sugar
    1 1/2 Teaspoons Salt
    2/3 Cup Shortening -- Solid
    2 Eggs
    1 Cup Mashed Potatoes -- Lukewarm
    7 1/2 Cups All-Purpose Flour -- (Gold Medal )

    In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs, and potatoes. Measure flour by dip-level-pour method, or by sifting. Mix in flour with hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with a damp cloth; place in refrigerator. About 2 hours before baking, shape dough into rolls, coffee cakes, etc. Cover and let rise until double, 1 1/2 to 2 hours. Heat oven to 400f. Bake rolls 12-15 minutes. Makes 4 dozen medium rolls.



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    NOTES : Recipe calls for 7 to 7 1/2 cups flour.
    Recipe says this dough can be held in the refrigerator for up to 5 days at 50f or lower.
 

 

 

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