 |
 |
Champion Refrigerator Potato Rolls
|
|
| This recipe performs like a champion, and can be adapted to several variations. See notes below... |
|
Step-by-Step Instructions |
|
Dissolve yeast in water; set aside. In a large bowl, combine butter or shortening, sugar, salt, potatoes and potato water; let cool to lukewarm (110-115 degrees F). |
|
Add yeast, eggs, 2 cups of flour and lemon zest; beat 2 minutes. Gradually add enough remaining flour to make a soft dough. Knead until smooth and elastic, 15 minutes by hand or with a dough hook.
|
|
Place in lightly oiled bowl, turning to coat.*** Cover; let rise in a warm (80 degrees F) place until double. Punch down, cover, and let rise again.
|
|
Bake 13-14 minutes in a preheated 400 degrees F oven. Remove rolls and cool on wire racks. Makes 36 rolls.
Flip 'em Rolls: Divide dough into thirds. Roll each third into a 13-14 inch circle. Using a pizza cutter, evenly divide circle into 12 wedge-shaped pieces. Pick up each triangle at the wide edge and flip the dough toward you. Pinch the point to the roll to prevent unrolling and lay point-side-down on a lightly greased baking sheet, shaping into a crescent roll.
Notes:
Three medium potatoes boiled in 3 cups water will yield about 1 cup mashed potatoes.
Half of the flour may be whole wheat flour.
Dough may be placed in a sealable bowl and refrigerated 1-2 days. Punch down dough as necessary.
|
|
Prep Time: 30 Minutes |
Total Time: 13-15 Minutes |
Servings: 36 rolls |
 |
1 package active dry yeast
1/4 cup warm water, 110-115 degrees F
2/3 cup shortening or butter
1/2 cup sugar 2 teaspoons salt
1 cup hot mashed potatoes
1 cup hot potato water
3 eggs, beaten
7-7 1/2 cups bread flour, divided
1 1/2 teaspoons grated lemon zest |
|
|
|
Recipe provided by Kansas Wheat, a member of
the
Home Baking Association |
|
|
|
|
