Potato Refrigerator Rolls
Enjoy the comforting taste of home with these soft and fluffy potato rolls. Made with mashed potatoes for extra richness, these rolls are an easy crowd-pleaser. What sets potato rolls apart from regular bread rolls? In potato rolls, mashed potato is used to replace part of the white wheat flour and liquid typically found in the dough, and this swap gives the rolls a softer, sweeter flavor than with flour alone. The mashed potato also helps retain more moisture, resulting in soft, springy rolls that stay fresh for days. This recipe comes from Betty Crocker’s Dinner for Two Cook Book, published in 1958.
- ¾ cup warm water (not hot–110 to 115°F)
- ½ pkg. active dry yeast
- ⅓ cup sugar
- ¾ tsp. salt
- ⅓ cup soft shortening, or butter
- 1 egg
- ½ cup lukewarm mashed potatoes
- 3 ¼ to 3 ½ cups sifted flour
Measure water into a mixing bowl. Add yeast, stirring to dissolve. Stir in sugar, salt, shortening, egg, and potatoes. Mix flour in with hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side-up in a greased bowl. Cover with damp cloth; place in the refrigerator (at 50°F, or 10°C or lower). About 2 hours before baking, shape dough into the number of rolls desired (2 dozen medium rolls). Return the remainder of dough to the refrigerator. Cover shaped rolls and let rise until double, 1 ½ to 2 hrs. Heat oven to 400°F, or about 200°C (mod. hot). Bake rolls for 12 to 15 minutes, until golden brown.