MY NEW BEST FRIEND - REFRIGERATOR DOUGH
Make ahead refrigerator dough is so convenient to have on hand for any day of the week.
Provided by Two Lucky Spoons
Categories bread
Time 8h12m
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 c. 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 large greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
- From here you can make anything. Each time you pull the dough out of the fridge just punch down the dough and take out what you need. With one batch of dough I made 4 huge hamburger buns and two full sized pizza crusts. Here are my pizzas:
- The pizza was great and the kids and I loved it. I'm not going to say that this rivals the crust of New York pizzerias but it beats bread in a can and it's a lot cheaper too.
- Here are instructions for all sorts of other kinds of bread made with this dough. Also feel free to substitute some whole wheat flour for all-purpose to make it healthier.
- Brown-and-Serve Rolls: shape dough as directed in any recipe below. Let rise 1 hour. Heat oven to 275°. Bake 20 minutes (do not brown). Remove from pans, cool to room temperature. Wrap in aluminum foil and store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, pre-heat oven to 400°, bake until brown, 8 to 12 minutes.
- Casseroles: shape ¼ of dough into 1-inch balls. Place in lightly greased round layer pan, 9 X 1 ½ inches. Brush with softened margarine, let rise 1 hour. Heat oven to 400° and bake about 15 minutes until golden brown. 3 dozen rolls.
- Cloverleaf Rolls: shape ¼ of dough into 1-inch balls. Place 3 balls in each greased muffin cup. Brush with softened margarine, let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
- Crescent Rolls: roll ¼ of dough into a 12-inch circle on a floured surface. Lightly spread with softened margarine. Cut into 16 wedges. Roll up tightly beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on a greased cookie sheet, curving slightly. Let rise one hour. Heat oven to 400° and bake about 15 minutes until golden brown. 16 rolls.
- Fan Tans: roll ¼ of dough into a 13X9 inch rectangle on a well-floured surface. Spread with softened margarine. Cut lengthwise into 6 strips, each about 1 ½ inches wide. Stack strips evenly; cut into 12 pieces, each about an inch wide. Place cut sides down in greased muffin cups. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown.
- 1 dozen rolls.
- Four-Leaf Clovers: shape ¼ of dough into 2-inch balls. Place each ball into a greased muffin cup. With scissors, snip each ball completely into halves, then into quarters. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
- Pan Biscuits: use half of dough recipe. Roll dough into 13X9 rectangle on a well-floured surface. Place in greased, oblong pan (13X9X2). Cut dough into rectangles, each about 3X2 ½ inches. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 25 minutes until golden brown. 15 rolls.
- Parker House Rolls: roll ¼ of dough into a 12X9 rectangle on a well-floured surface. Cut into 3-inch circles with a floured cutter. Brush with softened margarine. Make a crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close to each other in a greased square 9X9X2 pan. Brush with softened margarine. Let rise one hour. Heat oven to 400° and bake about 15 - 20 minutes until golden brown. 1 dozen rolls.
- Leftover Turnovers: prepare ¼ dough as if for Parker house Rolls. After cutting into 3-inch circles, roll out to 4-5 inch circles. Make crease, fill bottom half with 2-3 tbsp. of leftovers. Fold over and press edges together. Let rise 30 minutes. Heat oven to 400° and bake about 15 - 20 minutes until golden brown
Nutrition Facts : ServingSize 2 g, Calories 247 kcal, Carbohydrate 29 g, Protein 2 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 81 mg, Fiber 1 g, Sugar 13 g
POTATO PASTRY DOUGH
Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but rolled thinly it can be used as a topper too. This is also delicious made with sweet potatoes, especially for apple pie.
Provided by YummySmellsca
Categories Dessert
Time 20m
Yield 2 9-inch pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
- Add the flour, baking powder and nutmeg and mix well.
- Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
- Working one half at a time, roll out into a thin circle between sheets of wax paper.
- Turn into a 9" pie plate. Repeat with remaining half of dough.
- Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.
5 DAYS IN THE REFRIGERATOR POTATO ROLLS
This is another one of my best friends mothers recipes that she got form a Home Economics Teacher. While there are others potato roll recipes out there this one has no milk and for people that have milk allergies or dairy problems I recommend this. When I say unsweetened mashed potatoes, I mean no butter no milk just plain old mashed potato. I usually put two potatoes in the microwave, my girlfriend uses flakes,(1c flakes 1c water), and I am sure that a baked potato would give it an extra special flavor. I put this in a That’s a bowl and it seems to contain its massiveness but watch it and punched down if it gets out of hand.
Provided by LB in Middle Georgia
Categories Healthy
Time 35m
Yield 36 rolls, 18 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.2, Fat 8.6, SaturatedFat 2.1, Cholesterol 23.5, Sodium 203.5, Carbohydrate 40.9, Fiber 1.4, Sugar 7.6, Protein 5.3
POTATO REFRIGERATOR ROLLS
A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 40m
Yield 36-48 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
- Cream butter and remaining sugar until light.
- Add milk to mashed potatoes and combine with creamed butter.
- Cool to lukewarm and add to yeast mixture with egg and salt.
- Beat in 2 cups of the flour and set aside to rise until light.
- Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
- Store in refrigerator until ready to use.
- Shape as desired; let stand in a warm place until doubled.
- Bake at 400F for 15 to 20 minutes.
Nutrition Facts : Calories 116.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.7, Sodium 106.3, Carbohydrate 19.1, Fiber 0.7, Sugar 1.9, Protein 2.7
POTATO REFRIGERATOR KOLACHES DOUGH
She says these can stay in refrigerator up to 6 days. It is an old recipe of how they used to make kolaches. She says if packed in freezer slightly warm they keep their freshness. Dodge Extension 1976. No amounts given; must also have filling which is not in this recipe; this is just the dough.
Provided by Dienia B.
Categories Yeast Breads
Time P2DT12m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229, Fat 7, SaturatedFat 4.1, Cholesterol 39.6, Sodium 283.1, Carbohydrate 36.4, Fiber 1.2, Sugar 8.5, Protein 5
REFRIGERATOR POTATO ROLLS
Make and share this Refrigerator Potato Rolls recipe from Food.com.
Provided by Will Parkinson
Categories Potato
Time 1h35m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 132.2, Fat 4, SaturatedFat 1.1, Cholesterol 14.3, Sodium 82.6, Carbohydrate 21, Fiber 1, Sugar 3.4, Protein 3
KATE'S SWEET POTATO REFRIGERATOR ROLLS
When my friend Kate joins us for Thanksgiving, she brings these yummy refrigerator rolls. The best thing about them is that you can throw together the dough up to a week ahead of time, store it in the fridge, and bake the rolls whenever you want, which helps make for stress-free holiday planning. When I make them, I like to add sweet potato for the beautiful color and flavor it imparts. And, since I've always been a fan of the combination of sweet potatoes and pork, I often use this version of the rolls to make pulled pork sandwiches, tucking Slow-Roasted Pulled Pork Butt (page 177) and Quick Cucumber Pickles (page 287) inside. Note that you'll need to let the dough rise for two hours between mixing and baking.
Yield makes about 4 dozen 2- to 2 1/2-inch rolls
Number Of Ingredients 10
Steps:
- Lightly grease a large bowl with vegetable oil and set aside.
- Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded. Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves. Remove from the heat and let cool to lukewarm.
- Combine the yeast and remaining 1 teaspoon sugar in a bowl. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size. Add the yeast mixture to the milk-butter mixture and stir to combine.
- Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined. (Or place them in a large bowl and mix with a wooden spoon.) Add the milk-yeast mixture to the potato mixture and beat to mix.
- Slowly add 6 1/2 cups of the flour and mix until incorporated, stopping several times to scrape down the sides and bottom of the bowl. If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached. Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
- With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil. Cover loosely with a clean cloth and let rise in a warm place for about 2 hours, or in the refrigerator overnight, until doubled in size.
- Lightly grease 2 rimmed baking sheets.
- If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding. Punch down the dough, turn it onto a lightly floured surface, and cut in half. Roll half the dough about 1/2 inch thick. Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the rolls, leaving as little space between each cut as possible and pressing down just once for each roll; do not twist the cutter. If the dough begins to stick to the cutter, dip the cutter in a little flour. Gather the excess dough, reroll once, and cut as many rolls from it as possible. Repeat with the remaining half of the dough or refrigerate until ready to use.
- Preheat the oven to 400°F.
- Arrange the rolls on the prepared baking sheets so they just barely touch. Brush the tops lightly with the melted butter. Fold the rolls in half, pressing gently at the center point so they stick together.
- Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes. Uncover the rolls and bake for 12 to 14 minutes, until golden brown. Remove from the oven and serve warm.
- A nice trick that makes for easy entertaining but still results in hot-out of-the-oven rolls is to parbake the rolls ahead of time. Up to 5 or 6 hours in advance, bake the rolls at 375°F for 8 to 10 minutes, until firm but not golden brown. Store at room temperature and then, when ready to serve, return the rolls to a preheated 400°F oven and bake for 4 to 5 minutes, just until light brown. Remove from the oven and serve warm.
- Phoebe Lawless of Scratch bakery makes the most incredible farmstead "pigs-in-blankets" with really fresh local sausage wrapped and baked in buttery pastry. It's a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldn't otherwise use. Wrap the dough around 2- to 3-inch sausage links, arrange on a rimmed baking sheet, and bake in a preheated 375°F oven just until the dough is puffy and light brown, 12 to 15 minutes. Serve warm with spicy mustard for dipping.
GRANDMA'S POTATO REFRIGERATOR ROLLS
Make and share this Grandma's Potato Refrigerator Rolls recipe from Food.com.
Provided by YungB
Categories Yeast Breads
Time 2h25m
Yield 24 rolls
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 19.2, Sodium 139, Carbohydrate 39.7, Fiber 1.4, Sugar 13.2, Protein 4.6
More about "potato refrigerator dough food"
OVERNIGHT REFRIGERATOR POTATO ROLLS RECIPE - THE SPRUCE …
From thespruceeats.com
3.9/5 (25)Total Time 12 hrs 52 minsCategory Side Dish, BreadCalories 45 per serving
POTATO REFRIGERATOR DOUGH RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 5 hrs
POTATO REFRIGERATOR BREAD - FLY-LOCAL
From fleischmannsyeast.com
POTATO BREAD RECIPE - MAKE-AHEAD REFRIGERATOR DOUGH
From housewifehowtos.com
POTATO REFRIGERATOR DOUGH - FARM BELL RECIPES
From farmbellrecipes.com
Author Kellyb
REFRIGERATOR DOUGH FOR QUICK SOFT ROLLS - KING ARTHUR BAKING
From kingarthurbaking.com
POTATO REFRIGERATOR DOUGH RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
POTATO REFRIGERATOR DOUGH - RECIPE - COOKS.COM
From cooks.com
POTATO REFRIGERATOR DOUGH RECIPE BY HOLIDAYCOOKING
From ifood.tv
REFRIGERATOR MASHED POTATO ROLLS (3 WAYS!) - THE ASHCROFT …
From ashcroftfamilytable.com
BETTY CROCKER POTATO REFRIGERATOR DOUGH RECIPE
From foodnews101.com
POTATO REFRIGERATOR BREAD DOUGH - FARM BELL RECIPES
From farmbellrecipes.com
RECIPESOURCE: POTATO REFRIGERATOR DOUGH
From recipesource.com
REFRIGERATOR POTATO BREAD RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love