Saturday, February 16, 2008

Potato Refrigerstor Rolls

I love these rolls!! They were in a little cookbook called"Knit One, Cook Two", that was put out by my mother and sister's knitting group, many years ago. This recipe was from a friend of theirs, Shigeno Hentschel. The dough will keep several days in the refrigerator, and you can bake up little at a time for your family, or you can lightly bake them and freeze them. this is such a versatile dinner roll and wonderful for the holidays. Yummy!!!

  • Potatoes(enough to make 1 cup mashed , saving water

  • 1 package yeast

  • 1 1/2 cups water from cooking potatoes

  • 2/3 cup butter(use only) SOFTENED

  • 2/3 cup sugar

  • 1 1/2 teaspoons salt

  • 1 cup mashed potatoes from above, UN-SEASONED

  • 2 eggs

  • app. 7 cups flour(I use King Arthur or Pillsbury, unbleached)

Have 1/2 cup potato water at 110 to 115 degrees. Add yeast and set aside. Preheat oven to 425 degrees.

Cream butter, sugar, and salt in a large bowl. Add mashed potatoes to butter mixture. Beat eggs and add to yeast mixture. Beat egg-yeast mixture into pota mixture, in large bowl. Add remaining 1 cup potato water. Add flour until dough no longer sticks to bowl. Knead until smooth. Let rise in a warm place until double in bulk(about 2 hours).

Punch down and make up what is needed into rolls. Round rest of dough in bowl and butter top. When taken from refrigerator, let rise(warm up) before making up.

Form rolls( I roll my out into a corcle, cut in wedges and roll up crescent style, make sure you tuck the points under). Place on cookie sheets( I let mine rise 15 minutes or so) and bake 15-18 minutes, or lightly browned. if baked and frozen, brown in oven when ready to serve. Makes 4 dozen