I ate two of these for breakfast today.
When it comes down to it, I’d pick these rolls over just about anything. And if I end up to be the lucky one at a dinner party to snag that middle roll, I’ll do it. I can’t resist.
You may remember this recipe from when I used this multi-talented dough to make 2 loaves of bread back in July. This might not be the end of it either. It may come up again on here since this dough can also be braided or turned into pull apart rolls or made into hamburger buns. Mostly it’s really good at everything carb.
Keep in mind this dough needs to rise in the fridge for at least 8 hours. So make it a day or three ahead and you’ll have it on hand when the mood strikes. And trust me, it’ll strike.
Potato Refrigerator Roll Dough
Recipe from Betty Crocker and my mom, of course.
- 1 package regular active dry yeast (2 1/4 t)
- 1 1/2 cups warm water* (105 -115 degrees)
- 2/3 cup sugar
- 1 1/2 t salt
- 2/3 cup butter, softened
- 2 eggs
- 1 cup lukewarm mashed potatoes
- 7 – 7 1/2 cups flour
* Using the potato water from making the cup of mashed potatoes works swimmingly.
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter, eggs, potatoes, and 3 cups of the flour. Beat with an electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir enough remaining flour to make the dough easy to handle.
- On a lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease large bowl with butter or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; refrigerate at least 8 hours but no longer than 5 days.
- When you are ready to get baking. Gently push fist into dough to deflate. Spray three 9 inch cake pans with cooking spray. Divide dough into 21 dough balls. Place in greased bread pans (spaced like above) and allow to rise for 2+ hours in a warm place or until rolls have risen enough to be touching each other.
- Preheat oven to 375 degrees F. Bake 15-20 minutes or until rolls are deep golden brown. Remove from pans and cool on a wire rack. Brush with softened butter.