Overnight Potato Rolls: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime= |CookTime=7 min @ 350°; 5 min @ 425° the next day |Source=Elaine Hanson |Yield=~48 rolls |Rating={{Very Good}} }} === Ingredients === * 1 pkg yeas..." |
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* 1 pkg yeast | * 1 pkg yeast | ||
* 1/2 c warm water | * 1/2 c warm water | ||
* 1 c skim milk - | * 1 c skim milk - heated to lukewarm (~110° F) | ||
* 2/3 c butter flavored shortening | * 2/3 c butter flavored shortening | ||
* 1/2 c sugar | * 1/2 c sugar | ||
Revision as of 16:36, 16 April 2022
| Summary | |
|---|---|
| Prep time | |
| Cook time | 7 min @ 350°; 5 min @ 425° the next day |
| Source | Elaine Hanson |
| Yield / serves | ~48 rolls |
| Rating | Very good |
Ingredients
- 1 pkg yeast
- 1/2 c warm water
- 1 c skim milk - heated to lukewarm (~110° F)
- 2/3 c butter flavored shortening
- 1/2 c sugar
- 1/2 t salt
- 1 c instance mashed potatoes, prepared without salt or fat (2/3 c flakes + 3/4 c water)
- 2 large eggs
- 5 3/4 - 6 1/4 c flour
- butter/margarine
Preparation
Make as other bread.
Preheat oven to 350°
Divide into three parts. Roll into 12-inch circle, and brush with butter. Cut with a pizza cutter into 16 pieces. Roll and place on a cookie sheet.
Bake for 7 minutes at 350. Allow to cool, then put the rolls into the freezer over night.
The day they are served: remove from the freezer and allow to thaw. Then bake another 5 minutes at 425°.
