Refrigerator Rolls

Here is another recipe for refrigerator rolls, this one from 1967.


Refrigerator Rolls
Mrs. Vona Odneal

1 cake yeast
1/4 cup water, lukewarm
2/3 cup fat
2/3 cup sugar
1 cup potatoes, mashed and hot
1 cup potato water, hot
3 eggs, well beaten
4 to 5 cups flour

Dissolve yeast in lukewarm water. Place fat, sugar, salt, mashed potatoes and potato water in large mixing bowl. Stir until fat and sugar are melted and mixture cools to lukewarm. Add eggs and mix well. Add 2 cups flour and mix well. Add sufficient enough flour to make a soft dough. Turn onto a well floured board and knead in flour until dough is smooth and can be easily handled. Dough must be soft. Do not use more flour then needed. Place in lightly oiled bowl and allow to rise until double in size. Knead down and shape into rolls. Allow to rise to double size. Bake 12 to 15 minutes at 400 degrees. Makes approxiamately 50 rolls. This dough will keep several days in refrigerator.


The recipe calls for salt, which wasn`t in the list of ingredients, I would say use about a 1 -1 1/2 teaspoon salt in this recipe, the usual for refrigerator rolls.