Thursday, December 27, 2012
icebox potato rolls
It's no secret that I'm a sentimental gal - the kind that keeps every sweet cards she get in the mail...cherishes family traditions...mourns those "last time I'll ever [fill in the blank]" moments...and captures every special moment with friends on film for future review (all the while saying, "You'll thank me for this later!" ;-). So, while we've already established the fact that I love church cookbooks, it goes without saying that this one holds a special place in my heart.
First, it's a recipe that was submitted by a dear friend of my parents - the wife of the pastor who married them 30 years ago. Not only does Annie make amazing yeast rolls, but she's also known for her phenomenal pies...and ever-present sweet smile.
Second, it's a recipe my mother has been making for years - her go-to pick for every holiday and company gathering. Piping hot from the oven, they can always be counted on to show up in a towel-lined basket at her dining room table for such special events.
And if those aren't reason enough for me to want the recipe for my own kitchen, the perfect taste and tender texture certainly are.
Sentimental or not, I'm sure you'll agree.
Icebox Potato Rolls
1 cup warm milk
3/4 cup shortening
1 cup boiled, mashed potatoes
2 packages yeast
1/2 cup sugar
1 tablespoon salt
5-6 cups flour
In a small pan set over medium-high heat, warm the milk until just beginning to boil. Allow to cool to lukewarm.
In a large bowl, dissolve the yeast in 1/4 cup of warm water. Add the milk followed by the potatoes, shortening, sugar, and eggs. Add the flour and salt, starting with 5 cups of flour and using up to 1 additional cup until the dough is no longer sticky.
Cover and store in the refrigerator overnight or up to 5 days.
Roll the dough out to an even thickness, about 3/4 inch thick, on a floured surface. Using a biscuit cutter or cup, cut out rounds in the desired size. Place on a greased pan and allow to rise for 1-2 hours or until doubled in size.
Meanwhile, preheat the oven to 400°. Bake for 15-20 minutes or until golden brown on top.
Can be stored in an airtight container at room temperature for several days or frozen for later use.