Refrigerator Potato Rolls

Like everyone in my family, I love bread, especially fresh bread right out of the oven. MDS said that he could not even taste the potato. I did taste a subtle potato flavor which was not overwhelming. These rolls were amazing directly out of the oven, but they were also good as leftovers when toasted lightly.

This recipe is another good use for leftover mashed potatoes. The recipe calls for using instant mashed potatoes, or use leftover mashed potatoes. The dough can be made ahead and stored in the refrigerator for up to three days. When making the rolls, you can easily adjust the size of the rolls to meet your needs. The rolls should double in size after the final rise and baking, so keep that in mind as you are forming the rolls.

Refrigerator Potato Rolls 

• 1/2 cup mashed potatoes
• 1 1/2 cup warm water (115 degrees)
• 2 packages active dry yeast
• 1/2 cup sugar
• 1 tsp. salt
• 2 eggs
• 1/2 cup soft butter
• 6 1/2 flour
• melted butter or 1 egg beaten with water
• poppy or sesame seed

If using instant mashed potatoes, prepare but leave out salt and butter. Sprinkle yeast over water; add sugar and salt stirring until dissolved. Let stand a few minutes until bubbly. Add two eggs, soft butter, warm potatoes, and three cups flour. Beat until smooth. Add two cups flour; beat until flour is incorporated. Add remaining one and a half cup flour mixing with hands until dough is smooth and stiff enough to leave side of bowl. Brush top with one tablespoon melted butter. Cover and let rise in the refrigerator for two hours or until double in size. Pinch down dough. Cover and refrigerate for up to three days, punching down dough once a day. 

About two hours before serving, remove dough and shape rolls. Brush with butter and place on greased sheet about two inches apart. Allow to rise until doubled for about one hour. Brush with butter or egg with water, then top with seeds. Bake at 400 for about 12 minutes. Enjoy!