Icebox Potato Rolls Recipe

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

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These melt-away 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
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.

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
  • 1/3 cup butter, melted

Directions

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 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.
Editor's Note: Dough can be made up to 3 days before baking. Prepare dough as directed, refrigerating dough for 1-3 days and punching down dough every 24 hours. Shape and bake rolls as directed.
Originally published as Icebox Potato Rolls in Taste of Home December 2014, p49

Nutritional Facts

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

  • 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
  1. 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.
  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. Cover with greased plastic wrap; refrigerate overnight.
  4. 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.
  5. Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
  6. 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.
Editor's Note: Dough can be made up to 3 days before baking. Prepare dough as directed, refrigerating dough for 1-3 days and punching down dough every 24 hours. Shape and bake rolls as directed.
Originally published as Icebox Potato Rolls in Taste of Home December 2014, p49

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Reviews forIcebox Potato Rolls

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kckamargo63 User ID: 7981779 232067
Reviewed Aug. 31, 2015

"These rolls are fantastic! easy to make and everyone eho tries them loves them. Their so light and fluffy!"

MY REVIEW
TracyReneeL User ID: 4770563 215321
Reviewed Dec. 19, 2014

"My mom made these for Thanksgiving and they were so delicious!"

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