|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Potato Refrigerator Rolls |
|
Serves: 3 Print this Recipe1 package yeast active dry 1/2 cup water warm potato (105° to 115°) 2/3 cup sugar 1 cup milk 2/3 cup butter 1 cup potatoes unseasoned mashed 2 eggs 1 1/2 teaspoons salt 6 1/2 cups flour In a small bowl, dissolve yeast in potato water with 1 teaspoon sugar; let stand until foamy, 5 to 10 minutes. In a small saucepan, heat milk, remaining sugar and butter until butter melts. Pour into a large mixer bowl; cool until lukewarm. Add yeast mixture, potatoes, eggs, salt and 2 1/2 cups flour. At low speed, beat until smooth. Stir in remaining flour to make a soft dough. On a floured surface, knead until smooth and elastic. Place in a greased bowl; turn to coat all surfaces. Cover and let rise in a warm place, free from drafts, until almost doubled, about 1 hour. Punch down dough. Cover lightly and refrigerate. (Dough can be kept for up to one week.) Check occasionally and punch down if necessary. To use, remove desired portion; let rest for 30 minutes. Shape and place on greased baking sheets. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake in a preheated 375° oven for 15 to 20 minutes or until golden brown. Remove and cool on a wire rack. Best served warm. Potato Refrigerator Rolls comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Mom's Raised Doughnuts Honey Whole Wheat Bread Shaping Dinner Rolls Cinnamon Rolls Onion-Cheese Braid Potato Refrigerator Rolls Jiffy Yeast Rolls |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
