Potato Refrigerator Rolls Recipe

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Potato Refrigerator Rolls
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Ingredients
10
Count
Nutrition
8433
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Instant dry potatoes are quicker and work as well as regular potatoes.
  2. =====================================================
  3. If using instant dry potatoes, use only boiling water for mixing.
  4. Beat regular, cooked potatoes with just enough hot water to make a smooth consistency. Set mashed potatoes aside to cool.
  5. Warm the milk.
  6. Sprinkle yeast over the warm water, stirring with a fork until dissolved. Set aside.
  7. In a large mixing bowl, combine cooled milk, potatoes, butter, sugar, salt and eggs. Beat well with a rubber spatula until smooth.
  8. Stir in the yeast mixture and 2 cups of flour.
  9. Gradually add enough more flour to make a soft dough.
  10. Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes.
  11. Place dough in a warm, greased bowl, turning to coat the top.
  12. Cover loosely with plastic wrap and towel.
  13. Allow to double in bulk, about 1 1/2 hours. Knead lightly in the bowl.
  14. Recover tightly and store in refrigerator until ready to use. Two hours before baking, cut off desired amount of dough.
  15. Form in rolls, place on greased baking sheets or muffin tins.
  16. Brush with melted butter, cover and let double, about 1 to 1/2 hours.
  17. Bake in a preheated 400 degree oven 15 to 20 minutes or until light and golden.
  18. Serve immediately.
  19. =====================================================
  20. NOTE: You can go ahead and bake if you need to when you get to the refrigerator part.
  21. =====================================================
  22. Some helpful hints: Knead until the dough is smooth, satiny, and bouncy with tiny bubbles or blisters underneath the skin. With a forefinger, punch the dough, if it pops right back, then you have kneaded enough.
  23. Dough should arise until double. Test by pressing fringertips 1/2 inch into dough. Impression will remain if dough has risen enough. Punch center of dough down with your fist. Fold over and form into a ball. This releases large air bubbles to produce a firm texture.
  24. ====================================================
  25. To determine whether yeast is alive, you should always proof it. Dissolve yeast and a pinch of sugar in very warm water. The yeast, water and sugar mixture should bubble. If it doesn't start again with new, fresh yeast. This will take about 10 minutes to proof.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8433.23 Kcal (35308 kJ)
Calories from fat 3128.75 Kcal
% Daily Value*
Total Fat 347.64g 535%
Cholesterol 659.25mg 220%
Sodium 26122.41mg 1088%
Potassium 3233.18mg 69%
Total Carbs 1178.25g 393%
Sugars 83.8g 335%
Dietary Fiber 122.39g 490%
Protein 159.27g 319%
Vitamin C 12.8mg 21%
Vitamin A 1.5mg 51%
Iron 71.1mg 395%
Calcium 3575.4mg 358%
Amount Per 100 g
Calories 324.63 Kcal (1359 kJ)
Calories from fat 120.44 Kcal
% Daily Value*
Total Fat 13.38g 535%
Cholesterol 25.38mg 220%
Sodium 1005.56mg 1088%
Potassium 124.46mg 69%
Total Carbs 45.36g 393%
Sugars 3.23g 335%
Dietary Fiber 4.71g 490%
Protein 6.13g 319%
Vitamin C 0.5mg 21%
Vitamin A 0.1mg 51%
Iron 2.7mg 395%
Calcium 137.6mg 358%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 196.8
    Points
  • 222
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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