Mom’s Potato Refridgerator Rolls by mollybelle

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Mom's Potato Refridgerator Rolls
Submitted by mollybelle on October 22, 2006 at 2:08 pm

DESCRIPTION
Mom's Potato Refridgerator Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
My Mom made always made these rolls for Christmas and Easter breakfast as cinnamon rolls and as crescent rolls for dinner parties and other special occasions. They can use up leftover mashed potatos and rise in the refridgerator overnight so they are good timesavers as well as being delicious. Everyone in my family LOVES them.

1 pkg yeast
1/2 c warm water (about 110 degrees)
1 c milk, scalded
1 c hot mashed potato
1/2 c butter
1/4 c sugar
2 tsp salt
2 beaten eggs
5-6c flour

If using active dry yeast, soften in warm water. Combine water, scalded milk, mashed potatos, butter, sugar and salt. Let stand till lukewarm and add eggs. If using instant yeast mix with 1 1/2c flour and beat well; if using active dry yeast add 1 1/2c flour and beat well. Cover and let stand in a warm place until full of bubbles, about 1 hour.

Stir in 3 1/2- 4 1/2c flour to make a fairly stiff dough. Knead until it is smooth and satiny to the touch (my Mom always said it should feel like a baby's cheek). Place in a greased bowl, turning once to grease surface and chill overnight. About 1 1/2 hours before baking time, punch down, shape rolls, place on greased pans and let rise until doubled. Bake at 425 about 15-20 minutes, checking and rotating pans at 10 minutes.

The dough can be kept in the refridgerator for 2-3 days and baked off as desired.

For cinnamon rolls, my Mom always rolled out the dough, sprinkled it with cinnamon and sugar and raisins, rolled the dough up and cut it into rolls. I like to add some brown sugar and soak the raisins briefly in hot water. Drizzle with a combination of melted butter and confectioners sugar, if desired. For Christmas, my Mom shaped the rolls into a Christmas tree and added a tiny bit of green food coloring to the frosting. You can add nuts and/or whatever dried fruit you enjoy. These also make great sticky buns.

For dinner rolls, divide the dough in quarters, roll each into a round, then cut and shape as crescents.

1. Substitute 1c white whole wheat flour for 1c all purpose flour in the starter and the dough (2c total www). Be careful, the starter will rise more quickly, so keep an eye on it. These are lovely and light and possibly better than the original...

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