Tuesday, November 27, 2012

Refrigerator Potato Rolls

I mixed these up 2 days before Thanksgiving and used the mashed potatoes I was using for Thanksgiving(that I made the day before). Very easy to put together and easy to roll out the morning of the 'big day'. I made 18 crescent rolls and then 20 round buns for turkey sandwiches! I loved these!


Refrigerator Potato Rolls

 
1/2 cup warm mashed potatoes (approximately one large or 2 small potatoes)
3 tablespoons of the water used to boil potatoes
1 1/2 cup warm water
2 tbsp active dry yeast, (not instant)
1/3 cup liquid honey
2 tsp salt
2 eggs, well beaten
1/4 cup butter flavoured shortening, melted
1/4 cup butter, melted
6 1/2 cups flour
1/3 cup melted butter, for brushing on unbaked rolls
sesame seeds, optional

Boil potatoes until soft. Measure out 3 tablespoons of the potato water and place in measuring cup. Discard remaining potato water. Mash potatoes and measure out 1/2 cup of mashed potatoes and add them to the 3 tablespoons of potato water. Stir together well. (Beth used already mashed potatoes and heated them up with 3 T water)

Add melted butter and shortening to mashed potato mixture. 

Crack eggs into a small mixing bowl and beat well.

Measure warm water, yeast, honey and salt into bowl of stand mixer, or large bowl. Mix well for 2-3 minutes. If you are doing this without a mixer use a wire whisk and beat hard.

Add beaten eggs and potatoes to this mixture and beat or whisk to incorporate.     

If using your standing mixer attach the dough hook, or use a large wooden spoon and add 3 cups flour. Mix well and continue to add 1/2 cup of flour at a time until dough begins to come together nicely.

Turn dough out onto lightly floured counter and continue to knead until your dough is smooth and elastic.

Place dough in a well greased bowl. Cover with parchment paper and a clean lint free towel, or a bowl that is twice the size of your ball of dough and cover with the lid.

Place dough in refrigerator for 2 hours. Take out and punch down and then return to the refrigerator.

You can form the dough and bake it at this point or keep it in the refrigerator for up to 3 days. If you are keeping the dough for several days it must be punched once each day.

Place rolls onto greased or parchment lines baking pans and allow to rise for 1 hour.  Bake at 375º if using convection oven or 400º for regular bake for 12-14 minutes.  When done remove to cooling racks. Serve warm.

Note: because the dough is in the fridge it will not feel soft when you take it out to form rolls. The dough will puff up and become very light and soft after they have risen before baking. They will be feather soft once baked,

 

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