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Potato Refrigerator Rolls Recipe

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This recipe for Potato Refrigerator Rolls, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lark Jackson
Added: Monday, October 9, 2006


1 pkg. active dry yeast
1 1/2 cups warm water (105 - 115)
2/3 cup sugar
1 1/2 tsp. salt
2/3 cup margarine
2 eggs
1 cup lukewarm mashed potatoes
7 - 7 1/2 cups flour

Dissolve yeast in warm water. Stir in sugar, salt, margarine, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.

Turn the dough into a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a lightly floured bowl. Cover bowl with towel and let rise until double, then punch down. You can then shape into rolls, let rise, then cook, or cover bowl tightly and refrigerate until ready to use. (The dough can be refrigerated at 45 or below for up to 5 days. Keep covered.) If the dough rises, punch it down occasionally.

Heat oven to 400. Bake rolls 15 - 25 minutes.

To make cinnamon rolls: Make above recipe, let rise until double then punch down. Roll dough out, sprinkle with a good amount of cinnamon and roll up lengthwise. Cut cinnamon rolls with thread. Put on greased cookie sheets, let rise, then cook as directed above. When you put cinnamon rolls in oven, the heat will make the rolls rise quite a bit. As soon as the rolls come out of the oven, drizzle with powdered sugar icing on top.




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