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POTATO ROLLS
Makes 15 to 20 rolls
1 pkg. yeast (dry)
3/4 cup lukewarm water, divided use
1/2 cup lukewarm mashed potatoes
1/3 cup sugar
1/3 cup melted shortening
1 egg, beaten
3/4 tsp. salt
3 cups sifted flour
Dissolve yeast in 1/4 cup lukewarm water and set aside.
In large mixing bowl, place the remaining 1/2 cup lukewarm water, mashed potatoes, sugar, shortening, beaten egg, and salt.
Add dissolved yeast mixture and flour. Mix until a soft dough. Place in a well greased bowl and cover. Place in refrigerator for 2 hours or until ready to use.
Knead dough on a floured surface, cut, shape into rolls and place in greased cake pans or on a greased baking sheet (rolls may be frozen at this point*). Let rise until doubled.
Bake at 350 degrees for 10 minutes or until golden brown.
*TO FREEZE:
Freeze the rolls after shaping and before rising. Freeze in a single layer on a cookie sheet. When frozen place in plastic bags and store in freezer. To bake frozen rolls, place in greased baking pan. Let thaw and rise until doubled. Bake as above.
POTATO REFRIGERATOR ROLLS
Makes 5 dozen rolls
2 medium potatoes, peeled and quartered
2 pkg. dry yeast
1/2 cup warm (105 to 115 degree) water
5 to 6 cups all-purpose flour, divided use
1 cup milk
2/3 cup vegetable oil
1/2 cup sugar
2 eggs
1 tsp. salt
2 to 3 tbsp. butter or margarine, melted
Cook potatoes in boiling water to cover 15 minutes or until tender; drain. Mash enough potatoes to measure 1 cup.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Add 1 cup mashed potatoes, 2 cups flour, milk, and next 4 ingredients. Beat at medium speed of an electric mixer until smooth, about 2 minutes.
Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate at least 8 hours or up to 4 days before shaping.
Remove desired amount of dough from refrigerator. Turn dough out onto a floured surface and knead until smooth and elastic, about 2 minutes.
Roll dough to 1/2 inch thickness and cut with a 2-inch round cutter. Place rolls about 2 inches apart on a lightly greased baking sheet. Cover and let rise in a warm (85 degree) place, free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Bake at 400 degrees for 8 to 10 minutes or until golden brown. Brush with melted butter.
TO FREEZE:
Wrap rolls in aluminum foil and place in a freezer bag. You may keep them in freezer for up to 2 months. To reheat, let thaw almost to room temperature. Place rolls on lightly greased baking sheets, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.
Hi Lee,
These recipes weren't credited to McCall's but one of them nay have originated from the magazine. Hopefully someone will have the exact recipe you're looking for. If not, maybe one of these recipes will do.
Happy Baking!
Betsy at Recipelink.com
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