Refrigerator Potato Rolls



This has been our family's favorite dinner roll over the years...known as 'grammy buns' these days.  I posted this recipe on my personal blog many years ago and it is also featured in our first cookbook, but today I am sharing it here.The original recipe called for mashed potatoes and active dry yeast; I prefer to use instant mashed potato flakes and instant yeast. The dough can be refrigerated for up to three days...the perfect solution for having fresh rolls without much fuss when guests arrive.  I often divide the dough in two, using half for crescent rolls and half for cinnamon buns (instructions below).

Refrigerator Potato Rolls
  • 2 cups very warm water
  • 1/4 cup instant mashed potato flakes
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 eggs, beaten
  • 1/2 cup butter, softened
  • 2 tablespoons instant yeast
  • 6 - 6 1/2 cups flour
  1. Stir together the water, potato flakes and sugar. 
  2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
  3. Beat with mixer on high speed. 
  4. Add remaining flour 1/2 cup at a time, until dough can be easily handled. Knead well. 
  5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight. 
  6. Divide dough into four equal portions, and roll each piece into a circle on a buttered surface.  
  7. Cut each circle into 8 wedges; roll each wedge to form a crescent.
  8. Let rise in a warm place until doubled in size, at least one hour.  
  9. Bake at 375°F for 12 -15 minutes.
 Yield: 32 dinner rolls


Cinnamon Bun Variation:
  1. To make cinnamon buns, divide the dough into two portions. 
  2. Roll each into a large rectangle and spread liberally with softened butter. 
  3. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (optional).
  4. Roll as for jelly roll, starting at long edge. 
  5. Seal edges and slice into 1 1/4 inch slices and place on greased pans. 
  6. Bake at 350 degrees F. for about 20-25 minutes, or until golden brown. 
  7. Remove from pans while warm and frost.

4 comments:

  1. Do you do anything with the instant yeast before adding? Never tried a recipe with yeast before so want to be sure that I get it right.

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    Replies
    1. Instant yeast (sometimes called ‘rapid rise yeast’) is just added to recipe along with the flour. Using instant yeast really simplifies baking yeast breads.

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  2. This looks like a great recipe and your rolls look perfect! I just made some Zwieback yesterday, using instant mashed potatoes. We call them Noa buns because she loves to pop off their tops. There's just something really delicious when making breads with potatoes!

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  3. I just finished doubling this recipe making the dough overnight for an early morning delivery service of fresh cinnamon buns. Excellent. And I served them with Kathy's cream and brown sugar topping, pg 124 in the first MGGC book. And they freeze well too.

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