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Potato Refrigerator Rolls

"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."

18 ServingsPrep: 30 min. + rising Bake: 15 min.

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 whole wheat flour
2 cups all-purpose flour
1 tablespoon cornmeal
4 teaspoons fat-free milk
4 teaspoons toasted wheat germ

Directions

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.
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.
Coat baking sheets with cooking spray and sprinkle with cornmeal; set
aside. Punch down dough. Turn onto a lightly floured surface; divide

2 of 2

Potato Refrigerator Rolls (continued)

Directions (continued)

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.
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.

Nutrition Facts: One roll equals 129 calories, 2 g fat (1 g saturated fat), 16 mg cholesterol, 139 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.