Over 50 years, these excellent rolls have never failed me- no matter how I decide to shape them. Once you've tried them, they'll become a mainstay for you, too. There will be no question about what to do with leftover mashed potatoes.
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 cup warm mashed potatoes (110° to 115°, prepared without milk and butter)
- 2/3 cup sugar
- 2/3 cup shortening
- 1-1/2 teaspoons salt
- 2 eggs, lightly beaten
- 7 to 7-1/2 cups all-purpose flour
- Melted butter
- In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, shortening, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a large greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight.
- Punch dough down. Turn onto a lightly floured surface; divide dough into three portions.
- For cloverleaf rolls, divide one portion into 48 pieces. Shape each piece into a 3/4-in. ball; place three balls each in greased muffin cups.
- For four-leaf-clover rolls, divide one portion into 16 pieces. Shape each into a 1-1/2-in. ball; place in greased muffin cups. With scissors, cut each ball into quarters, but not all the way through, leaving dough attached at bottom.
- For pan rolls, divide one portion into 16 pieces. Shape each piece into a 1-1/2-in. ball. Place in a greased 9-in. square baking pan.
- Cover and let rise in a warm place until doubled, about 1-1/4 hours. Bake at 400° for 13-16 minutes or until golden brown. Brush with melted butter. Yield: 4 dozen.
Originally published as Three-In-One Refrigerator Rolls in Country Woman March/April 2004, p31
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