These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. —Barb Linnerud, Boiling Springs, South Carolina
Icebox Potato Rolls
Icebox Potato Rolls
Prep Time
1 hour
Cook Time
15 min
Yield
about 2-1/2 dozen
Ingredients
- 1-1/4 pounds potatoes, peeled and cubed (about 3-1/2 cups)
- 3/4 cup sugar
- 2 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 5-1/2 to 6 cups bread flour
- 1 cup 2% milk
- 1/2 cup water
- 1/2 cup shortening
- 3 large eggs, room temperature
- 1/3 cup butter, melted
Directions
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly.
- In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky).
- Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight.
- Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter.
- Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
- Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.
Nutrition Facts
1 roll: 181 calories, 6g fat (2g saturated fat), 25mg cholesterol, 187mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 4g protein.
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