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REFRIGERATOR ROLLS

1 C MASHED POTATOES + 1 1/4 C POTATO WATER
1 C MELTED BUTTER
2/3 C SUGAR
2 PKGS YEAST
4 EGGS
1 T SALT
7 1/2 C FLOUR

BOIL POTATOES UNTIL SOFT. RESERVE WATER.

DISSOLVE YEAST IN 1/4 C WATER (COOLED TO WARM).

MIX MASHED POTATOES, 1 C POTATO WATER, BUTTER, AND SUGAR.

ADD YEAST MIX.

ADD EGGS, SALT, 2 C FLOUR.

STIR IN 5 TO 5 1/2 C FLOUR. DOUGH WILL BE STICKY.

COVER TIGHTLY AND REFRIGERATE. WILL KEEP UP TO A WEEK.

TO BAKE:

KNEAD BRIEFLY, ROLL OUT, AND SHAPE ON HEAVILY FLOURED BOARD.

LET RISE FOR 2-3 HOURS.

BAKE 10 MINUTES AT 350°.

NOTE:

IF YOU BOIL SOME WATER IN MICROWAVE, THE BREAD WILL RISE WELL IN THERE. YOU CAN ALSO USE THE OVEN WITH THE LIGHT ON.