Potato Icebox Rolls

Recipe from

Southern Living


1 (1/4-ounce) envelope active dry yeast
1/2 cup sugar, divided
1/3 cup warm water (100° to 110°)
1 cup milk
2/3 cup shortening
1 1/2 teaspoons salt
2 large eggs
1 medium baking potato, cooked and mashed (about 1 cup)
5 cups all-purpose flour
1/2 cup butter or stick margarine, melted


Stir together yeast, 1 teaspoon sugar, and 1/3 cup warm water in a 1-cup glass measuring cup; let mixture stand 5 minutes.

Heat milk, shortening, remaining sugar, and salt in a small saucepan over medium heat. (Do not boil.)

Place mashed potato in a large mixing bowl. Pour hot milk mixture over potato, and let cool. Beat in eggs at medium speed with an electric mixer. Add yeast mixture. Gradually add flour, stirring until a soft dough forms.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and chill 8 hours.

Roll dough to 1/4-inch thickness on a floured surface, and cut with a floured 1 1/2-inch round cutter, adding flour as needed.

Brush rolls with melted butter; make a crease across each roll with a knife, and fold in half. Place in lightly greased cakepan. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Bake at 375° for 15 to 18 minutes or until lightly browned.

Pat Dickinson, Bay St. Louis, Mississippi,

Southern Living

November 2002
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