Refrigerated Potato Dinner Rolls

As everyone knows, the best way to eat a potato is raw. Fortunately, potatoes are also incredibly useful when it comes to cooking. You can boil 'em, mash 'em, stick 'em in a stew... the possibilities are probably limited. This recipe is going to do the first two and then stick them in to bread dough. Potato rolls are absolutely delicious.

I currently think my favorite part of making bread is the smell of the yeast and the dough puffing up.

Refrigerated Potato Dinner Rolls (Printer-friendly PDF Version)
1 C lukewarm mashed potatoes
1/2 C shortening
4 T sugar
3/4 C milk
1 packet dry active yeast (or one cake)
1/4 C warm water
2 eggs
5 C flour
1 1/2 t salt
butter

First, the mashed potatoes need to be made. You can be lazy and use instant mashed potatoes, but then you can't eat any of the raw potato during the preparation. Three potatoes should be enough for 1 cup of mashed. Peel them, cut them into cubes, and boil until soft. Don't forget to add salt to the water.

Mash the potatoes and measure out one cup. Set the remaining mashed potatoes aside or eat them. Up to you.

In the mixer, place 1 cup of mashed potatoes, shortening, sugar, and milk. Mix well.

Soften the yeast in the warm water. Beat the eggs.

Once the yeast is soft, add the eggs and yeast to the potato mixture. Add 4 cups of flour. Mix until combined.

Attach the dough hook to the mixer and knead the dough for 5 minutes. If you are lacking the nifty and expensive style of mixer, knead the dough with your hands. During the kneading process, slowly add flour until the dough loses most of its stickiness. I only had to add a few more tablespoons.

Place the dough in a greased bowl and spread a thick layer of butter on top of the dough. Cover the dough with wax paper.

Place a towel over the bowl and place the bowl in the refrigerator for at least 8 hours. This dough can stay in the refrigerator for up to 5 days.

Two hours before dinner, remove the dough from the refrigerator. Roll out on a well floured surface to 1/4 inch thickness. Cut with a biscuit cutter or large cookie cutter. Butter the tops of the rolls. Optionally fold in half and butter the top again. Most of mine unfolded during baking.

Cover and let rise for one hour before baking (or until dough is doubled. Bake at 400 for 20 minutes.

I think I will reduce the heat to 375 next time I make these. The bottom of the rolls started to burn and the tops were not browned at all! So check these after about 12 minutes or they may burn.