Potato Refrigerator Rolls |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This is a recipe that I got out of some cookbook but don't remember which. When I make it I don't add the eggs (I don't like eggs in bread). I have poasted some helpful hints to making this bread. Prep time doesen't include the kneeding time and all that. Ingredients:
1 cup mashed potatoes |
1 package dry or compressed yeast |
1/2 cup warm water |
2/3 cup melted butter or margarine |
1/2 cup sugar or 1/4 cup honey |
1 teaspoon salt |
2 eggs, beaten |
1 cup warm milk |
6 to 7 cups flour |
melted butter or margarine |
Directions:
1. Instant dry potatoes are quicker and work as well as regular potatoes.
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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.
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20. NOTE: You can go ahead and bake if you need to when you get to the refrigerator part.
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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.
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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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