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Icebox Potato Rolls

TOTAL TIME: Prep: 1 hour + rising Bake: 15 min. YIELD: about 2-1/2 dozen.
These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. —Barb Linnerud, Boiling Springs, South Carolina

Ingredients

  • 1-1/4 pounds potatoes, peeled and cubed (about 3-1/2 cups)
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 5-1/2 to 6 cups bread flour
  • 1 cup 2% milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 3 large eggs, room temperature
  • 1/3 cup butter, melted

Directions

  • 1. Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly.
  • 2. In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky).
  • 3. Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight.
  • 4. Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter.
  • 5. Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
  • 6. Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.

Nutrition Facts

1 roll: 181 calories, 6g fat (2g saturated fat), 25mg cholesterol, 187mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 4g protein.

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