REFRIGERATOR ROLLS
"A soft and very light potato roll."
1 package dry yeast
1 cup lukewarm water
1/2 cup butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 cup hot sieved mashed potatoes
1 cup cold water
1 teaspoon salt
6 to 6 1/2 cups sifted flour
TO PREPARE THE DOUGH:
Dissolve yeast in 1 cup lukewarm water.
Combine butter, shortening, sugar, and potatoes. Stir in yeast and let stand 2 hours in warm room.
Add 1 cup cold water, salt, and flour. Cover tightly and refrigerate 24 hours. (Dough may be kept in refrigerator as long as 2 weeks.)
TO SHAPE AND BAKE THE ROLLS:
Punch down. Shape as desired and place on greased baking sheet. Cover and let rise for 2 hours.
Bake in a preheated 425 degrees F oven for 12 minutes or until light golden brown.
Helen T. Dwelley, Portland, Maine
Makes 7 dozen rolls
Source: The Church Supper Cookbook by David Joachim (Editor)
"A soft and very light potato roll."
1 package dry yeast
1 cup lukewarm water
1/2 cup butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 cup hot sieved mashed potatoes
1 cup cold water
1 teaspoon salt
6 to 6 1/2 cups sifted flour
TO PREPARE THE DOUGH:
Dissolve yeast in 1 cup lukewarm water.
Combine butter, shortening, sugar, and potatoes. Stir in yeast and let stand 2 hours in warm room.
Add 1 cup cold water, salt, and flour. Cover tightly and refrigerate 24 hours. (Dough may be kept in refrigerator as long as 2 weeks.)
TO SHAPE AND BAKE THE ROLLS:
Punch down. Shape as desired and place on greased baking sheet. Cover and let rise for 2 hours.
Bake in a preheated 425 degrees F oven for 12 minutes or until light golden brown.
Helen T. Dwelley, Portland, Maine
Makes 7 dozen rolls
Source: The Church Supper Cookbook by David Joachim (Editor)
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