Yesterday, I gave you some ideas to help keep you organized with meals during the busy month of December. A few of you have asked for the recipe for the refrigerator roll dough, so here it is. As you can see by my Betty Crocker cookbook, below, this has been a much used recipe for the past 28 years. I love this recipe because it makes approx. 4 dozen rolls and can stay in your fridge for 5 days.
My cookbook was published in 1979 and I could not find this recipe on their current website.
Refrigerator Roll Dough:
1 pkg. active dry yeast
1 1/2 cups warm water (105-115 degrees)
1 cup mashed potatoes (I make it with instant potatoes)
2/3 cup sugar (I use 1/2 cup)
2/3 cup shortening
2 eggs
1 1/2 tsp. salt
6-7 cups flour (I use 1/2 whole wheat flour sometimes)
Dissolve yeast in the warm water in a large bowl. (I use my kitchen aide mixer) Stir in potatoes, sugar, shortening, eggs, salt, and 3 cups of the flour. Beat until smooth.
Mix in enough remaining flour to make dough easy to handle. (I usually add 6 1/2 cups gradually and use the dough hook on the kitchen aide at this time) If not using the stand mixer, turn dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
My cookbook was published in 1979 and I could not find this recipe on their current website.
Refrigerator Roll Dough:
1 pkg. active dry yeast
1 1/2 cups warm water (105-115 degrees)
1 cup mashed potatoes (I make it with instant potatoes)
2/3 cup sugar (I use 1/2 cup)
2/3 cup shortening
2 eggs
1 1/2 tsp. salt
6-7 cups flour (I use 1/2 whole wheat flour sometimes)
Dissolve yeast in the warm water in a large bowl. (I use my kitchen aide mixer) Stir in potatoes, sugar, shortening, eggs, salt, and 3 cups of the flour. Beat until smooth.
Mix in enough remaining flour to make dough easy to handle. (I usually add 6 1/2 cups gradually and use the dough hook on the kitchen aide at this time) If not using the stand mixer, turn dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
Punch down the dough. Using floured hands, pull off small chunks of dough and roll into small balls. Place in a greased pan. Allow to rise in a warm place 45-60 minutes. Bake in a 400 degree oven for 15 minutes.
I like to brush butter over the top when rolls come out of the oven. **While taking this photo, I was fighting off my family who was hovering in the kitchen waiting for a hot roll fresh out of the oven. A few seconds after this pic was taken, half the pan was consumed.
If you're confused about anything in the recipe just e-mail me and I'll help you out. (tidybrownwren@gmail.com).
Punch down the dough. Using floured hands, pull off small chunks of dough and roll into small balls. Place in a greased pan. Allow to rise in a warm place 45-60 minutes. Bake in a 400 degree oven for 15 minutes. 
I like to brush butter over the top when rolls come out of the oven. **While taking this photo, I was fighting off my family who was hovering in the kitchen waiting for a hot roll fresh out of the oven. A few seconds after this pic was taken, half the pan was consumed. If you're confused about anything in the recipe just e-mail me and I'll help you out. (tidybrownwren@gmail.com).
oh, thank you!! I love tried and true recipes!
ReplyDeleteSuzanne