These meltaway 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
Featured In: 15 Southern Thanksgiving Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 1/3 cup butter, melted
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly.
- 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).
- Do not knead. Place dough in a large greased bowl. Cover with greased plastic wrap; refrigerate overnight.
- Punch down dough. Using a tablespoon dipped in melted butter, drop three spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter.
- Cover dough with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
- Brush tops with remaining melted butter. Bake 12-15 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks; serve warm. Yield: about 2-1/2 dozen.
Originally published as Icebox Potato Rolls in Taste of Home December 2014, p49
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