Potato Refrigerator Rolls Recipe
Ingredients
| Warm water | 1 1/2 Cup (16 tbs) | |
| Yeast package | 1 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Eggs | 2 | |
| Oil | 2/3 Cup (16 tbs) | |
| Potatoes | 1 Cup (16 tbs), mashed | |
| Flour | 8 Cup (16 tbs) |
Directions
In large bowl dissolve yeast in water.
Stir in sugar, salt, 2/3 cup oil, eggs and potatoes.
Mix in flour and knead on lightly floured board until smooth and elastic.
Place in greased bowl and cover with damp cloth.
Place in refrigerator.
Punch down occasionally as it rises.
Shape dough into two inch rolls and place each in well-greased muffin cup.
Cover and let rise until double in size.
Bake in 400° oven 12 to 15 minutes.
Stir in sugar, salt, 2/3 cup oil, eggs and potatoes.
Mix in flour and knead on lightly floured board until smooth and elastic.
Place in greased bowl and cover with damp cloth.
Place in refrigerator.
Punch down occasionally as it rises.
Shape dough into two inch rolls and place each in well-greased muffin cup.
Cover and let rise until double in size.
Bake in 400° oven 12 to 15 minutes.
Chef
