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TEST KITCHEN APPROVED

Icebox Potato Rolls

Name: Icebox Potato Rolls
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: about 2-1/2 dozen
Ingredients: 1-1/4 pounds potatoes, peeled and cubed (about 3-1/2 cups); 3/4 cup sugar; 2 teaspoons salt; 1 package (1/4 ounce) active dry yeast; 5-1/2 to 6 cups bread flour; 1 cup 2% milk; 1/2 cup water; 1/2 cup shortening; 3 large eggs, room temperature; 1/3 cup butter, melted

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 1 hour + rising Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Barb Linnerud, Boiling Springs, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 10, 2022

These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. —Barb Linnerud, Boiling Springs, South Carolina

Editor's Note: Dough can be made up to 3 days before baking. Prepare dough as directed, refrigerating dough for 1-3 days and punching down dough every 24 hours. Shape and bake rolls as directed.

TEST KITCHEN APPROVED

Icebox Potato Rolls

2 Reviews Add your review

Yield:about 2-1/2 dozen

Prep:1 hour

Cook:15 min

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Ingredients

1-1/4 pounds potatoes, peeled and cubed (about 3-1/2 cups)
3/4 cup sugar
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
5-1/2 to 6 cups bread flour
1 cup 2% milk
1/2 cup water
1/2 cup shortening
3 large eggs, room temperature
1/3 cup butter, melted

Text Ingredients

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Directions

1
Place potatoes in a saucepan and add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain. Return to pan. Mash potatoes (you should have about 2 cups). Cool slightly.

2
In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky).
3
Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight.
4
Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter.
5
Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
6
Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks. Serve warm.