When I daydream chances are it’s about one of the following:
or Homemade Potato Bread
This is my very favorite bread ever. Growing up we would get it rarely. Thanksgiving for sure and maybe occasionally with Sunday dinner. I’m not kidding when I say that I get pretty excited for those occasions.
Last year we had Thanksgiving at my sister’s house and I made sure to mix up the dough when I got there so that we could have them with our feast. These guys have to rise for at least 8 hours in the fridge so of course I made the dough at 9pm when I got there.
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
- 2 eggs
- 1 cup lukewarm mashed potatoes
- 7 – 7 1/2 cups flour
- 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 shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
- Gently push fist into dough to deflate. Divide dough into 2 parts. Place in greased bread pans and allow to rise for 2 hours in a warm place or until an indention remains when touched.
- Preheat oven to 375 and place loaves on low oven rack so tops of pan are in center of oven. Bake 35-40 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans and cool on a wire rack. Brush with softened butter.