Best 2 Potato Refrigerator Rolls Recipes
**Indulge in the Delightful World of Potato Refrigerator Rolls: A Culinary Symphony of Softness, Flavor, and Simplicity**
In the realm of homemade bread, potato refrigerator rolls stand as a testament to the culinary magic that can be achieved with simple ingredients and a touch of patience. These rolls, crafted with mashed potatoes, yeast, and a hint of sweetness, offer a symphony of flavors and textures that will tantalize your taste buds. Soft and fluffy on the inside, with a delicate golden-brown crust that shatters upon each bite, these rolls are a delightful accompaniment to any meal. Whether you're hosting a brunch, packing a picnic basket, or simply craving a warm and comforting snack, these potato refrigerator rolls are sure to become a staple in your kitchen repertoire.
**Potato Refrigerator Rolls: A Culinary Journey Through Three Delectable Variations**
Our culinary adventure begins with the Classic Potato Refrigerator Rolls, a timeless recipe that showcases the essence of these beloved rolls. Mashed potatoes, sugar, and yeast come together to form a soft and airy dough, while a butter-brushed exterior lends a golden-brown hue. For those with a sweet tooth, the Sweet Potato Refrigerator Rolls offer a delightful twist, featuring mashed sweet potatoes and a hint of cinnamon for a subtly sweet and savory combination.
And for those who appreciate a hint of tanginess, the Sourdough Potato Refrigerator Rolls are a must-try. With a base of sourdough starter, these rolls boast a complex flavor profile that perfectly complements the earthy notes of the potatoes. No matter your preference, each variation of these potato refrigerator rolls promises a delectable experience that will leave you craving more.
POTATO REFRIGERATOR ROLLS
A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 40m
Yield 36-48 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
- Cream butter and remaining sugar until light.
- Add milk to mashed potatoes and combine with creamed butter.
- Cool to lukewarm and add to yeast mixture with egg and salt.
- Beat in 2 cups of the flour and set aside to rise until light.
- Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
- Store in refrigerator until ready to use.
- Shape as desired; let stand in a warm place until doubled.
- Bake at 400F for 15 to 20 minutes.
Nutrition Facts : Calories 116.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.7, Sodium 106.3, Carbohydrate 19.1, Fiber 0.7, Sugar 1.9, Protein 2.7
POTATO REFRIGERATOR ROLLS
"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."
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 4g protein.
Tips:
- For the fluffiest rolls, use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which creates a stronger gluten network that traps more air, resulting in a lighter, airier roll.
- Be sure to activate the yeast before adding it to the dough. This can be done by dissolving it in warm water with a little sugar. Let it sit for 5-10 minutes, until it becomes foamy. This will ensure that the yeast is active and will help the dough to rise properly.
- Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour, which will make the rolls chewy and flavorful.
- Let the dough rise in a warm place until it has doubled in size. This will usually take about 1-2 hours. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.
- Bake the rolls in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until they are golden brown. Brush the tops of the rolls with melted butter before baking to give them a shiny crust.
Conclusion:
Potato refrigerator rolls are a delicious and easy-to-make bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, sliders, or just eating plain. With a few simple tips, you can make perfect potato refrigerator rolls every time.
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