Grandma Dorothy's Potato Refrigerator Rolls
- Dough Prep time: 20 minutes
- First rise: 1 hour
- Refrigerate: 2 hours or up to 3 days
- Second rise: 1 to 2 hours
- Baking time: 15 minutes
- 1 cup water
- 1 small potato, peeled, and cubed
Yeast and Flour:
- 1 tablespoon yeast
- 4 to 5 cups flour
Ingredients To Be Heated:
- 1¼ cups milk
- ¼ cup sugar
- ¼ butter
- 1½ teaspoons salt
Oil For Bowl:
- 1 tablespoon vegetable oil
Glazes for Baking:
- 1 egg white blended with 2 teaspoons water
- ¼ cup butter, melted
Peel, cube, and boil potato in 1 cup of water.
- Drain the potato.
- Mash the potato and measure out ½; set aside.
- Oil a large bowl and set aside.
- In a workbowl, combine 2 cups of the flour and the yeast.
- In a saucepan, heat together milk, sugar, ¼ butter, and salt until just warm stirring constantly until butter almost melts.
- Add the warm mixture from the saucepan to the work bowl.
- Stir with a spatula to incorporate.
- Let stand for 5 minutes.
- Add the ½ mashed potatoes and the egg.
- Using a dough hook, mix in enough of the remaining flour to make a soft, smooth, and elastic dough.
- Dough should be as soft as can be without sticking to hands or work surface.
- Place dough in the oiled bowl, turning to coat all sides with the oil.
- Cover the bowl with a slightly damp towel (flour sack towels are great for this).
- Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
- Punch down, cover bowl with plastic wrap, and refrigerate for 2 hours or up to 3 days or until you are ready to make rolls.
- Remove dough from refrigerator one hour before shaping rolls to allow it to come to room temperature.
- It is now time to shape the rolls. See the "Comments" section below to determine what type of roll you would like to make.