Potato Refrigerator Rolls Recipe
"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."
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:18 servings
- 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.
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.
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