Potato Refrigerator Roll Dough – a delicious recipe with active dry yeast, warm water, water, potatoes, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle yeast on warm water in a large mixing bowl.
2
Stir to dissolve.
3
Pour hot water over potato flakes; let stand 3 minutes. Stir in sugar, salt and shortening.
4
Add yeast, eggs and 2 cups of flour.
5
Beat until smooth.
6
Mix in remaining flour until dough comes away from bowl.
7
Knead on floured board until smooth and elastic, about 10 minutes (dough will spring back when pressed firmly with finger).
8
Place in a large, buttered bowl; brush top of dough with soft butter.
9
Cover with damp cloth and store in refrigerator (will keep about 5 days).
10
When ready to use, punch down dough and cut off amount needed for desired shapes.
11
For each in handling, use only 1/3 of the dough at a time.
1338
kcal
Calories
8
g
Fat
273
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pkg. active dry yeast, 3/4 c. warm water, 1 1/2 c. hot water, 1 envelope Borden instant whipped potatoes, and more.
Yes, Potato Refrigerator Roll Dough falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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