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Refrigerator Potato Rolls


4 servings mashed potatoes
4 1/2 - 4 3/4 cups flour
1 package dry yeast
1 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
2 eggs

In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes. Add to dry mixture in bowl. Add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough. Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.

To use dough, grease 13 x 9-inch pan. Makes 32 rolls. Cover and let rise about 45-60 minutes. Bake at 375 for 25 - 30 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.