Lighter Than Air Refrigerator Rolls
3/4 cup water
1/4 cup milk
1 tablespoon butter
3/4 cup potato flakes
2/3 cup vegetable oil
1/2 cup sugar
1 tablespoon salt
1 cup warm milk
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (105-115 degrees F.)
6-1/4 to 6-3/4 cups all-purpose flour, divided
Combine the water, 1/4 cup milk, and butter in a saucepan. Bring to a boil. Remove from heat and stir in potato flakes. Mix well. Cool.
In a large bowl, combine oil, sugar, salt, and milk. Add the eggs one at a time, beating after each. Stir in potatoes.
Dissolve the yeast in 1/2 cup warm water. Add to potato mixture and stir till smooth.
Add 2 cups flour and mix well. Knead in additional flour just to make a soft dough (still slightly sticky, but smooth and elastic, too). Raise. Punch down and refrigerate overnight. (You can shape after the initial raise, if desired.) Next day, punch down and shape into rolls. Place on greased baking sheets, cover, and let thaw and rise for about 3 hours. Bake at 375-degrees for 12-15 minutes or until lightly golden on the top and pale on the bottom. Glaze or brush with butter.
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