These refrigerator rolls use leftover mashed potatoes and yeast as star ingredients. After the dough is made, shape rolls into a variety of styles. Delicious hot or cold.
These delicious yeast rolls will disappear almost as fast as you can make them! Make a double batch so you can make some of them “brown and serve” for a later time. Bundle them with a bright checked cloth and place in a wicker basket to take to your next potluck dinner - they’re a definite crowd-pleaser.
1 package active dry yeast
1 ½ cups warm water (105-115 degrees)
1 cup lukewarm mashed potatoes (leftovers work great, but can also use instant if necessary)
2/3 cup sugar
2/3 cup shortening
2 eggs
1 ½ teaspoon salt
3 cups all-purpose flour
3 to 4 cups whole wheat flour
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and white flour. Beat until smooth. Add enough whole wheat flour, a little at a time, until the dough is easy to handle and pulls away from the side of the bowl.
Knead until smooth and elastic and small bubbles appear on the surface. Place in greased bowl, turning to coat.
Cover tightly. Refrigerate at least 8 hours, but no longer than 5 days.
Punch dough down. Pinch off enough dough to form 1-inch balls. Place 3 dough balls into each muffin tin. Let rise one hour.
Bake in pre-heated 400-degree oven for 15-20 minutes, until golden brown.
Brown and Serve Rolls
To make brown and serve rolls to freeze, then serve at a later time, follow the above directions until the dough rises. Then, bake in a pre-heated 275-degree oven for 20 minutes. DO NOT LET BROWN.
Remove from pans, cool completely, then freeze.
When ready to use, bake the frozen rolls in a pre-heated 400-degree oven for 8-12 minutes or until golden brown.
Create different shapes with the rolls each time you make them. Some different shapes and directions for making each follow below.
Cloverleaf - place three smaller dough balls into each muffin cup and let rise. When dough has doubled, approximately, bake in 400-degree oven for 8-10 minutes, or until golden brown.
Pull-Aparts - grease 2 quart casserole dish liberally with butter. Place dough balls into casserole, in several layers, filling until two-thirds full. Cover with waxed paper and set aside to rise. Bake in 400-degree oven for approximately 20 minutes, or until golden brown.
Fan Tans - cut each dough ball into three pieces, then roll out into small squares or rectangles. Place three squares upright into each muffin cup. As the dough rises, the rolls will spread into fans. When rolls have doubled in size, approximately, bake in 400-degree oven for 8-10 minutes, or until golden brown.
Parker House Style - roll dough out flat, cut into circles using biscuit cutter or sturdy glass. Fold each circle in half and brush with melted butter. Let rise, then brush with more melted butter and bake in 400-degree oven for 8-10 minutes, or until golden brown.
