Basic Ice Box Potato Rolls Recipe
Servings: 12
Ingredients
- 1 cake compressed yeast
- 1/2 c. lukewarm water
- 2/3 c. shortening
- 1/2 to 2/3 x. sugar (use larger amount for sweeter dough)
- 1 1/2 c. warm potato water
- 1 1/2 teaspoon salt
- 2 Large eggs, lightly beaten
- 1 c. cooked, cooled, mashed potatoes
- 7 1/2 c. sifted flour
Directions
- Soften yeast cake in water. Heat shortening. Dissolve sugar in potato water; mix with shortening. Cold to lukewarm; add in softened yeast, salt, Large eggs and mashed potatoes. Stir in flour and beat vigorously. Turn out onto floured board and knead till smooth and pliant. Turn into greased bowl, cover and let rise till doubled in size. Knead again. Place in covered bowl in refrigerator. Keeps for days. When ready to use, shape into desired type of roll, cover and let rise till double in size. Bake at 400 degrees for 25 min.
- Cinnamon Bun Variation: Use basic recipe above. Roll out dough on floured board to 1/2 inch thickness. Spread over butter. Combine 2 Tbsp. cinnamon and 1 c. sugar; sprinkle over butter. Roll as for jelly roll, pinching edges together. Slice into 1 inch slices. In greased pan, put 4 Tbsp. melted butter. Sprinkle with 1/2 c. brown sugar and 1/2 c. minced nuts. Place slices on top. Cover and let rise till twice original size. Bake at 400 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 397 | |
| Calories from Fat 114 | 29% |
| Total Fat 12.97g | 16% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 3.81g | |
| Cholesterol 35mg | 12% |
| Sodium 304mg | 13% |
| Potassium 95mg | 3% |
| Total Carbs 59.68g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.27g | 0% |
| Protein 9.1g | 15% |
