Best 2 Potato Refrigerator Rolls Recipes
If you're looking for a quick and easy way to make delicious and fluffy potato refrigerator rolls, you're in luck! These rolls are made with simple ingredients that you probably already have on hand, and they can be refrigerated for up to three days before baking. This makes them perfect for busy weeknights or for when you're entertaining guests.
Here are our top 2 tried and tested recipes!
POTATO REFRIGERATOR ROLLS
"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, sugar, molasses, egg, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours., Coat baking sheets with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on prepared baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes., Brush rolls with milk; sprinkle with wheat germ. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 4g protein.
POTATO REFRIGERATOR ROLLS
A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 40m
Yield 36-48 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
- Cream butter and remaining sugar until light.
- Add milk to mashed potatoes and combine with creamed butter.
- Cool to lukewarm and add to yeast mixture with egg and salt.
- Beat in 2 cups of the flour and set aside to rise until light.
- Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
- Store in refrigerator until ready to use.
- Shape as desired; let stand in a warm place until doubled.
- Bake at 400F for 15 to 20 minutes.
Nutrition Facts : Calories 116.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.7, Sodium 106.3, Carbohydrate 19.1, Fiber 0.7, Sugar 1.9, Protein 2.7
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your rolls.
- Make sure your yeast is active. If it's not, your rolls won't rise properly.
- Knead the dough well. This will help to develop the gluten in the flour, which will make the rolls chewy and elastic.
- Let the dough rise in a warm place. This will help it to double in size.
- Bake the rolls at a high temperature. This will help to create a crispy crust.
- Brush the rolls with butter before baking. This will help to give them a golden brown color.
- Let the rolls cool slightly before serving. This will help to prevent them from falling apart.
Conclusion:
Potato refrigerator rolls are a delicious and easy-to-make bread that can be enjoyed by people of all ages. They are perfect for a quick snack or a hearty meal. With a few simple tips, you can make perfect potato refrigerator rolls every time. So what are you waiting for? Give this recipe a try today!
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