Thursday, October 29, 2015

Icebox Potato Rolls

Icebox Potato Rolls
(2½ doz.)


1¼ lb. (3½ cups) Red Potatoes, peeled & cubed
¾ cup sugar
2 tsp. Salt
1 pkg. (1/4 oz.) Active Dry Yeast
5½ - 6 cups Bread Flour
1 cup Milk
½ cup Water
½ cup Shortening
3 large Fresh Eggs
1/3 cup Unsalted Butter, melted


Place potatoes in a saucepan, cover with water and bring to a boil.  Cook uncovered for about 15 minutes or until tender.  Drain and put through a ricer (see note) back into saucepan.  You should have about 2 cups.  Cool slightly.  In a large bowl, mix sugar, salt, yeast and 2 cups of flour.  In a small saucepan, heat milk, water and shortening to 120 – 130 degrees.  Add this to the dry mixture using an electric mixer on medium speed for 2 minutes.  Now add the eggs and potatoes beating on high for 2 minutes.  Stir in enough flour to form a soft dough (it will be sticky).  Place the dough in a large greased bowl, cover with greased plastic wrap and put in refrigerator overnight.  Leaving dough in bowl, punch it down.  Take a tablespoon dipped in melted butter and scoop 3 dough balls into a greased muffin pan.  Repeat process until you have all the dough in muffin pans.  Remember to dip tablespoon in the butter each time.  Cover muffin pans with greased plastic wrap and place in a warm area for about 45 minutes or until doubled in size.  Brush tops of rolls with melted butter before placing in a pre-heated 375 degree oven for 12-15 minutes or until golden brown.  Cool in pans for 5 minutes then remove to a wire rack.  Serve warm or at room temperature.

Note:               If you don’t have a ricer, than just mash the potatoes as best you can.

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