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Potato Refrigerator Rolls Recipe

  • 18servings
  • 45minutes
  • 129calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D, E
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 3/4 cup warm water (110 to 115 )

  3. 1/2 cup mashed potatoes (made with fat-free milk)

  4. 3 tablespoons butter, softened

  5. 1/4 cup sugar

  6. 2 tablespoons molasses

  7. 1 egg, lightly beaten

  8. 3/4 teaspoon salt

  9. 1-1/2 cups whole wheat flour

  10. 2 cups all-purpose flour

  11. 1 tablespoon cornmeal

  12. 4 teaspoons fat-free milk

  13. 4 teaspoons toasted wheat germ

Instructions Jump to Ingredients ↑

  1. Potato Refrigerator Rolls Recipe photo by Taste of Home In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, sugar, molasses, egg, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours.

  3. Coat baking sheets with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on prepared baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.

  4. Brush rolls with milk; sprinkle with wheat germ. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.

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