Refrigerator Rolls · 27 November 2012
Ingredients:
1 2/3 cups lukewarm water
2/3 cups sugar
1 1/2 tsp salt
1 cake yeast (or package of regular yeast, which is 2 ¼ teaspoons of active dry yeast)
2 eggs
2/3 cup shortening
1 cup lukewarm mashed potatoes (or 1 cup instant dissolved in 1 cup hot water)
7 – 7 1/2 cups flour
Directions:
Mix 1 2/3 cups lukewarm water, 2/3 cups sugar, 1 1/2 tsp salt. Crumble into mixture 1 cake yeast (or pkg of regular yeast) until dissolved. Add 2 eggs, 2/3 cup shortening, and 1 cup lukewarm mashed potatoes (or 1 cup instant dissolved in 1 cup hot water). Mix in 7 – 7 1/2 cups flour. Place in refrigerator immediately after mixing. Or allow to rise once, punch down, then place it into the refrigerator. It must be punched down occasionally as it rises. Knead until smooth. Make into rolls and cook at 400oF for 12-15 minutes. You can also allow to rise after refrigeration and after making them into rolls (before baking). Should make between 40 and 50 rolls.
My mom’s refrigerator rolls recipe is an example of why I am eating almost vegan instead of all the way. (I just do not want to take the time to learn how to do all the substitution for eggs and butter in baking recipes.)
Everybody who has ever tried these rolls loves them regardless of whether my mom or one of us kids made them. They are also called potato rolls because the recipe calls for leftover mashed potatoes.
The recipe is included just as it is on my mom’s recipe card, but I do make a couple modifications.
I know it is a vegan no-no, but I use butter instead of shortening. I cannot see putting partially hydrogenated anything in my body. I also usually use half white flour and half whole wheat flour. They are good using all whole wheat flour, but half and half is the way my family prefers them.
I do not modify the other ingredients, but I do take one shortcut from what the directions specify. I do not refrigerate the refrigerator rolls. Instead, I knead the dough into the rolls they are to become and let them rise on the pans. I used to put them under a kitchen towel, but I decided that the best place to let them rise is in a cold oven. I just turn on the light and that is enough warmth to help them rise. Besides, the only time there is a draft that cools them down is when I open the oven to see if they have risen enough (as if they are bigger than I can see through the oven door).
The only other modification I make to the recipe is that I only bake the rolls for 9 minutes. It seems like 9 minutes too long, for when the aroma wafts through the air, everybody wants some.
Mom’s refrigerator rolls are one delicious reason why I am only eating almost vegan.
© 2012 Michael T. Miyoshi
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