5 Days in the Refrigerator Potato Rolls

⏱ 35 mins 🍽 36 rolls, 18 serving(s) 🏷 Healthy

This is a dairy-free recipe for potato rolls, ideal for those with milk allergies. The dough is prepared with unsweetened mashed potato and can be refrigerated for up to five days before you shape and bake the rolls. This method allows you to have fresh baked goods ready with minimal effort. The recipe yields soft, golden brown rolls perfect for any meal.

5 Days in the Refrigerator Potato Rolls

Ingredients

  • 1 (1/4 ounce) package dry yeast
  • 1 1/2 cups warm water
  • 1 cup mashed potato, unsweetened lukewarm
  • 2/3 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 6 -7 cups flour

Method

  1. In a large bowl, dissolve the yeast in the warm water.
  2. Add the lukewarm mashed potato, sugar, shortening, eggs, salt, and 3 cups of the flour to the bowl and stir to combine.
  3. Beat the mixture until it becomes smooth.
  4. Mix in enough of the remaining flour until the dough is manageable and not too sticky.
  5. Transfer the dough to a surface dusted with a little flour.
  6. Knead the dough for about 5 minutes until it feels smooth and elastic.
  7. Put the dough into a bowl that has been greased, turning it so the greased side faces up.
  8. Cover the bowl to stop the dough from drying out and place it in the refrigerator for at least 8 hrs., but no longer than 5 days.
  9. When ready to bake, form the dough into rolls and place them in a greased baking pan.
  10. Let the shaped rolls rise for an hour or until they have doubled in size.
  11. Bake at 350 for 15 to 20 minutes or until the rolls are golden brown.

Nutrition (per serving)

Sodium203500 mg

Recipe details

CategoryHealthy
AuthorLB in Middle Georgia