Mae's Potato Refrigerator Rolls
The make-ahead dough for these moist and soft potato yeast rolls will keep in the refrigerator up to two weeks until you're ready to bake a batch.
1 cup milk
2 (.25-ounce) packages active dry yeast or 4 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 make a stiff dough. Knead on a floured surface until smooth, 5 to 10 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 ready to bake.
- About 1 hour before baking, pinch off dough and shape into rolls. Place on greased cookie sheet or in greased 13 x 9-inch pan or in greased muffin tins. Use as much or as little as desired. The entire recipe will fill two 13 x 9-inch pans or more. Dough will keep, tightly covered, in the refrigerator up to two weeks.
- Cover and let rise again, about 60 minutes.
- Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes.
Makes 24 dinner rolls.