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 - 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.
Here are 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.
- 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.