Potato Refrigerator Rolls Recipe

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Potato Refrigerator Rolls Recipe
Potato Refrigerator Rolls Recipe photo by Taste of Home
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Potato Refrigerator Rolls Recipe

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"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."
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Potato Refrigerator Rolls in Light & Tasty October/November 2004, p7

Nutritional Facts

1 each: 129 calories, 2g fat (1g saturated fat), 16mg cholesterol, 139mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Coat baking sheets with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide 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.
  4. 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.
Originally published as Potato Refrigerator Rolls in Light & Tasty October/November 2004, p7

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sugarcrafter User ID: 3942214 57476
Reviewed Sep. 22, 2010

"These rolls were hearty and delicious; perfect for serving along with soup or chili!"

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