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Monday, July 27, 2009

Refrigerator Dinner Rolls

It seems whenever I cook potatoes, I have one or two leftover potatoes. Not enough to use for the next meal, but too much to throw away. I came across this great recipe for potato rolls. Whenever I have extra cooked potatoes, I mash them, measure out a cup, put them in a small plastic bag, and freeze them. When I want to make rolls,
I take out a bag and defrost it in the microwave.
Colleen's Potato Crescent Rolls

1 cup cooked, mashed potatoes
1 (.25 ounce) package active dry yeast (not instant)
1 1/2 cups warm water
2/3 cup white sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 1/2 cups flour
1/4 cup butter, melted (I leave this out. The rolls are still delicious without it)

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

When yeast is ready, mix in mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable.

Turn out onto a lightly floured surface, and knead for about 8 minutes, until smooth and elastic.

Here's the dough before kneading.

This is what it looks like after kneading. I like to knead by hand, but of course, you can use your mixer or bread maker.

Using a large bowl, with plenty of room for the dough to rise,

Spray with oil,

Place dough in the bowl and turn to coat with oil. Cover with plastic wrap,

Refrigerate for at least 8 hours, and up to 5 days.

When you are ready to make rolls, deflate the dough, and turn in out onto a lightly floured surface. Divide the dough into two equal pieces,

Roll into a 12 inch circle.

Text Color
Brush with 1/4 cup melted butter (optional). Cut into 16-18 wedges. Roll up tightly,
starting with the large end.

The grandkids enjoyed rolling the wedges up. Put on lightly greased baking sheets with the points placed underneath. Cover, let rise for 1 hour.
Preheat oven to 400, cook rolls for 15-20 minutes until golden brown.


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