Grandmas Potato Refrigerator Rolls Food

GRANDMA'S EASY POTATO ROLLS

Steps:

• Mix and knead together all ingredients in bread machine (or in mixer).
• If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
• Your dough might not have risen exactly double.
• Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
• Round each piece into a smooth ball.
• Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
• Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
• Preheat the oven to 325.
• Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
• Rolls should be golden brown when done. Brush with additional melted butter.
• Let cool slightly and turn out on a rack to cool.

OVERNIGHT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

MY GRANDMA'S POTATO ROLLS OR POTATO BREAD (FOR BREAD MACHINE)

Steps:

• If making POTATO ROLLS: Preheat oven to 350°F.
• In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey.
• Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks.
• Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel. Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature.
• Punch down and then roll dough out on floured surface to 1/2" thickness.
• Use a canning jar ring to cut rolls - should make 30-36 rolls.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 12-15 minutes or until lightly browned.
• If desired, slather outside tops with butter while still warm.
• Enjoy!
• NOTE: Prep time does not include rise times as they will vary.
• If making POTATO BREAD: Place into bread pan in order as listed above OR as per manufacturer's guidelines.
• Set for 1 1/2 lb. bread loaf and start bread machine.
• Walk away until you hear the "ding" of the bread machine - approximately 3 hours later.
• Remove from pan and slather outside of the loaf with butter while still warm from machine.
• Enjoy!

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

5 DAYS IN THE REFRIGERATOR POTATO ROLLS

Steps:

• Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 Cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
• Place in greased bowl, turn grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.

REFRIGERATOR POTATO ROLLS

Steps:

• In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
• Add to dry mixture in bowl.
• Add eggs.
• Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
• By hand stir in enough remaining flour to make a soft dough.
• Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
• To use dough, grease 13 x 9-inch pan.
• Makes 32 rolls.
• Cover and let rise about 45-60 minutes.
• Bake at 375 for 25 - 30 minutes.

GRANDMA'S POTATO REFRIGERATOR ROLLS

Steps:

• Soak yeast in water.
• Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour.
• Cover dough and let rise until double. Roll out half of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and half the cinnamon.
• Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise.
• Bake at 325 until lightly browned approximately 20-25 minutes depends on your oven. Ice while still warm with your favorite cream cheese icing or cinnamon buns icing. The rest of dough can be stored in refrigerator.

ROSY REFRIGERATOR ROLLS

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

POTATO REFRIGERATOR KOLACHES DOUGH

Steps:

• Boil and mash potatoes.
• While hot add potato water.
• Mash so there are no lumps; add butter.
• Add cold water with the powdered milk, sugar and eggs.
• Add yeast when not too hot.
• Add 2 cups flour; mix.
• Add rest of flour; mix until smooth.
• Put in a covered container so that it is only 1/4 full.
• Put in refrigerator overnight.
• Next day make buns size of walnut; put on cookie sheet.
• Work with dough while cold.
• If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days.
• Grease the buns with pure lard or oil.
• Let rise until nearly double.
• Make dents in the center and put in the filling.
• Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown.
• Remove from oven; grease with shortening; cool.
• If to be frozen, cool slightly and pack in air tight contaners.
• Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.

GRANDMA'S CLOVER LEAF ROLLS

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

COLLEEN'S POTATO CRESCENT ROLLS

Steps:

• Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 15 to 20 minutes, or until golden brown.