Title: Potato Refrigerator Rolls
Categories: Bread Vegetable
Yield: 1 Servings

1	pk	Active Dry Yeast
1/2	c	Warm Potato Water -- 105 to
115		Deg
2/3	c	Sugar
1	c	Milk
2/3	c	Butter
1	c	Unseasoned Mashed Potatoes
2		Eggs
1 1/2	ts	Salt
7	c	Flour

In a small bowl, dissolve yeast in potato water with 1 t. sugar; let stand until foamy, 5 to 10 minutes. In a small saucepan, heat milk, remaining sugar and butter until butter melts. Pour into a large mixer bowl; cool until lukewarm. Add yeast mixture, potatoes, egg, salt and 2 1/2 cups flour. At low speed, beat until smooth. Stir in remaining flour to make a soft dough. On a floured surface, knead until smooth and elastic. Place in a greased bowl; turn to coat all surfaces. Cover and let rise ina warm place, free from drafts, until almost doubled, about 1 hour. Punch down dough. Cover lightly and refrigerate. (Dough can be kept up to one week.) Check occasionally and punch down if necessary. To use, remaove desired portion; let rest for 30 minutes. Shape and place on greased baking sheets. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake in a preheated 375 degree oven for 15 to 20 minutes or until golden brown. Remove and cool on a wire rack. Makes 3 dozen From: Potato Lovers Cookbook

Recipe By : Sue Klapper

From: The Meades Date: 02 Feb 97 Mastercook Recipes (Mailing List) Ä

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