Potato Refrigerator Rolls |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread, explains Ruthelaine Hoolsema of Grand Rapids, Michigan. Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds. Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
1/2 cup mashed potatoes (made with fat-free milk) |
3 tablespoons butter, softened |
1/4 cup sugar |
2 tablespoons molasses |
1 egg, lightly beaten |
3/4 teaspoon salt |
1-1/2 cups king arthur premium 100% whole wheat flour |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon cornmeal |
4 teaspoons fat-free milk |
4 teaspoons toasted wheat germ |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, sugar, molasses, egg, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours.
3. Coat baking sheets with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on prepared baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Brush rolls with milk; sprinkle with wheat germ. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.
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