Overnight Potato Rolls
Source of Recipe
Southern Living Magazine
Recipe Introduction
These rolls are a Test Kitchen's favorite because they're unusually light & can be made ahead. To make ahead, bake them for 3 to 5 minutes, and then wrap in aluminum foil, and freeze. To serve, let the rolls thaw, & bake for 5 mimutes or until lightly browned.
List of Ingredients
1 pkg. active dry yeast
1/2 C. warm water (105° to 115°)
1 C. milk
1/2 C. sugar
1 C. instant mashed potatoes (prepared without salt or fat)
2/3 C. butter-flavored shortening
1-1/2 tsp. salt
2 large eggs
5-3/4 to 6-1/4 cups all-purpose flour
Melted butter or margarine
Recipe
Combine yeast & warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine milk & next 4 ingredients in a medium saucepan; cook, stirring constantly, until shortening melts. Cool to 105° to 115°.
Combine yeast mixtur, milk mixture, & eggs in a large mixing bowl. Gradually add 3 cups flour, beating at medium speed of an electric mixer until smooth. stir in enough remaining flour to make a soft dough.
Place in a well-greased bowl, turning to grease top; cover & chill 8 hours.
Punch dough down; turn out onto a floured surface, and knead 4 or 5 times. Roll dough to 1/2" thickness; cut with a 2-1/2 " round cutter.
Dip rolls in butter, and place 1" apart on llightly greased baking sheets. Cover & let rise in a warm place (85°), free from drafts, 2 hours.
Bake at 425° for 8 to 10 minutes or until lightly browned.
Yield: 2-1/2 dozen
NOTE: To make cloverleaf rolls, shape dough into 3/4" balls; place 3 balls in each well-greased muffin cup. Proceed as directed.
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