Jan Norris: Food and Florida

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Thanksgiving Recipes: Fast Potato Rolls

November 25th, 2009 · 2 Comments

potatorolls

I just realized I have leftover mashed potatoes in the fridge – whoo hoo! I’ll have these rolls on hand for my two guests.

And guess what, gang? You can buy ready-made mashed potatoes. Easy-peasy!

Quick potato rolls (refrigerator version)

  • 1 cup mashed potatoes
  • 2/3 cup shortening
  • 1-1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 yeast cake, or one envelope quick-rise dried yeast
  • 1/2 cup lukewarm water
  • 1 cup milk, scalded
  • 6-1/2 to 8 cups all-purpose flour (some used for flouring surface)
  • Shortening or melted butter for brushing

Put mashed potatoes into a large bowl. Add shortening, salt, sugar and eggs; mix well. Dissolve yeast in lukewarm water, add to lukewarm milk, then add to potato mixture.

Add enough sifted flour to make a stiff dough.

On a floured surface, knead dough well until smooth and pliable.

Put into a large bowl, covered with a damp towel, andset in a warm place to rise. Let rise to double in bulk.

Remove to a bread board, and knead lightly. Rub top with shortening or melted butter, place in bowl and cover tightly. Place in refrigerator overnight, or until ready to bake.

To bake: Remove from refrigerator 1-1/2 hours before baking time. Pinch off dough into lime-sized pieces, and roll between hands to shape.

Place in round cake pan, sides touching, or in oblong pan, in rows, touching. Cover with towel, let rise again until nearly doubled. Bake at 400 degrees until lightly browned, about 20 minutes.

Makes about 40 rolls, depending on size.

Note: Rolls can be frozen at the point they go into refrigerator; remove, and thaw in refrigerator and proceed from that point.

Variation: Make cinnamon rolls out of these by melting 4 tablespoons butter with 4 tablespoons brown sugar mixed with 1 teaspoon cinnamon in each of 2 9-inch round cake pan. Prepare rolls, but when rolling out, dip in melted butter, then in cinnamon sugar. Place rolls in cake pans. Let rise and bake as above. Unmold rolls by flipping baking pan carefully onto a large serving plate. Take care not to let melted sugar drip onto skin.

Tags: Holiday cooking

2 responses so far ↓

  • 1 Jan Norris // Nov 27, 2009 at 12:30 pm

    George Primm writes: “What is this strange substance “leftover” mashed potatoes??? There’s no such thing at my family’s holiday table!”

  • 2 Jan Norris // Nov 27, 2009 at 12:34 pm

    Matt Steinhoff asks: “How do you intentionally and properly scald milk?”

    Jan teaches: Pour the milk into a heavy saucepot set over medium heat. Stir until milk begins to have bubbles all along rim of pan. Milk should steam well. Don’t allow it to boil. It’s now scalded – enough to break down acidity and sugar in the milk. Breadmaking is all about chemical reaction with yeast, sugar, and everything else that goes into the recipe.

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