The dough for these moist and tender potatoyeast rolls will keep, tightly covered, in the refrigerator upto two weeks until you’re ready to bake a batch.
Recipe: Mae’s Potato RefrigeratorRolls
1 cup milk 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1/2 cup warm water 1 cup potatoes, mashed 2/3 cup vegetable shortening 1/2 cup granulated sugar 1 teaspoon salt 2 large eggs 8 cups all-purpose or bread flour
Scald milk and allow to cool to lukewarm.Dissolve yeast in warm water, set aside for 10 minutes.
To the mashed potatoes add shortening,sugar, salt, and eggs. Mix well. Add the yeast to the warm milk,then add this to the potato mixture.
Add flour, one cup at a time, to makea stiff dough. Knead on a floured surface until smooth, 5 to10 minutes. Place in a large bowl and allow to rise until doubled,about 1 hour.
Knead slightly and rub with melted butter;place in a bowl with a tight lid and refrigerate until readyto bake.
About 1 hour before baking, pinch offdough and shape into rolls. Place on greased cookie sheet orin greased 13 x 9-inch pan or in greased muffin tins. Use asmuch or as little as desired. The entire recipe will fill two13 x 9-inch pans or more. Dough will keep, tightly covered, inthe refrigerator up to two weeks.
Cover and let rise again, about 60 minutes.
Bake at 400°F (205°C) for 15 to20 minutes.
Makes 2 dozen.
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