Refrigerator Potato Rolls
2 cups very warm water
1/4 cup potato flakes (instant mashed potatoes)
2 Tablespoons yeast (instant, fast rising)
1/2 cup sugar
1 Tablespoon salt
2 eggs beaten
1/2 cup butter (or margarine)
6 1/2 cups flour
Stir together the water, potato flakes and sugar. Add eggs, softened butter, and yeast mixed with 3 cups flour. Beat with mixer on high speed. Add remaining flour 1/2 cup at a time until a kneadable dough is obtained...knead well. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight.
Divide dough into four equal portions, and roll each piece into a circle on a buttered board. Cut each circle into 8 wedges and roll up to form crescents. Let rise until doubled in size (at least one hour). Bake at 375 degrees F. for 12 -15 minutes.
And there they are...fresh from the oven and ready to serve with Lovella's chicken noodle soup.
Here's a few hints:
~don't bother with a single recipe! They will be gone in no time, so I always do a double or triple batch. I have a Bosch mixer which definitely helps with the mixing...I hardly touch the dough.
~This recipe is good for weekends when you are expecting company. Take out 1/2 of the dough at a time and have fresh buns several days in a row. Fresh-baked buns & a clean kitchen..how nice is that?
~This dough can be refrigerated for one to three days, but should be punched down each day.
~I often make half the dough into cinnamon buns
*Cinnamon Bun variation...To make cinnamon buns, divide the dough into 2 portions. Roll each into a large rectangle. Spread liberally with softened butter. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (or not, if you don't care for them). Roll as as for jelly roll, starting at long edge. Seal edges and slice into 1 1/4 inch slices and place on greased pans. Bake at 350 degrees F. for about 20 minutes. Remove from pans while warm; frost.