Refrigerator Potato Rolls
Cinnamon Rolls with Refrigerator Potato Dough
For the Secret Recipe Club this month, I once again had a great time browsing through my randomly assigned blog, Cooking Mimi. Micha’s blog is full of so many great recipes and tempting photos. I tend to be drawn to the baked goods (surprise!), but I really need to give some more meals a shot in these Secret Recipe Club assignments, because mmm, they look so good. Check out the Slow Cooker Pizza, Enchilada Stuffed Shells, or Chicken Tortilla Casserole to name just a few of Micha’s most popular recipes.
While looking through all her baked goods, I ran across the Refrigerator Rolls she posted a couple years ago. I have seen bread dough that has potatoes in it before, but had never tried it and decided it was time. I mean, come on, I’m an Idaho girl, what is up with not making rolls with potatoes before?
My mixer and I “whirred” up the dough in no time, after I first cooked a potato and mashed it. I love getting everything out and measured and ready before actually starting a recipe—makes baking so much more enjoyable—and really helps someone like me, who often just starts a recipe without having ever read it through the first time. The only negative thing I’ll say about this refrigerator dough recipe, though there are some who wouldn’t consider this a negative thing, is that it is certainly not low in fat and sugar (for a bread dough), that and it’s made with regular white all purpose flour. Don’t get me wrong—my family prefers everything with flour to be that way. It’s just that I, myself, don’t/can’t eat it. I do splurge once in a while, but I really do try not to eat white flour and I’ve tried cutting back on fats and refined sugars. Doesn’t stop me from baking away and spoiling those around me. Lucky ducks. ;)
The dough has risen and is ready to “play with”.
The recipe makes quite a lot of dough and I planned to use half of it right then for rolls for dinner and refrigerate the other half for making cinnamon rolls. And that’s just what I did. The rolls came out beautifully.
I tasted a bite of one roll for dinner the night I made them. They were good. Good enough that the rest of the family ate them all up! I tucked the other half of the dough into the fridge to save for cinnamon rolls, as planned. Two days went by before I remembered that I needed to use that dough and make those cinnamon rolls. I had no objections from anyone at home.
Cinnamon rolls ready for a short bake in the oven.
After rolling the dough out flat into a rectangle, I spread it with softened butter (I actually used Bestlife, which is a healtier 50/50 buttery baking stick.). I then sprinkled it liberally with brown sugar and lots of cinnamon. The dough was rolled up and sliced into perfect cinnamon rolls. Do you know the trick to slicing bread dough? Use thread or non-mint flavored dental floss. Put it under the dough with the size of slice you want, bring it to the top of the roll and pull the two ends across from each other and through the dough. It slices perfectly without smashing each roll as a knife often does. Try it if you haven’t!
Iced cinnamon rolls ready to eat!
After the cinnamon rolls baked and slightly cooled, I iced them with a simple concoction of powdered sugar, butter, a pinch of salt, some vanilla and cream and milk. The icing was just drizzled on with a spoon.
Couldn’t resist a bite, but a bite was all I had. Lucky boys, they fought for the rolls enough that I even had to cut the last rolls into thirds! Half the dough made at least 16 rolls, it might have been 20—I can’t recall and didn’t write it down.
Refrigerator Potato Rolls and Cinnamon Rolls, adapted by Katrina, Baking and Boys! from Micha at Cooking Mimi
1 package active dry yeast (or 2 ½ teaspoons)
½ cup warm water
2/3 cup butter or margarine (I used Bestlife 50/50 buttery baking sticks)
2 large eggs
1 large or two medium potatoes (which was about 7 ounces or 200 grams after peeling and cubing)
6-7 cups all-purpose flour
½ cup plus 2 teaspoons granulated sugar
¾ teaspoon salt
1 cup milk (I used 2%)
egg and water mixture for brushing on tops of rolls before baking, optional
Peel and cut the potato into cubes. Cook in small saucepan with the potato completely covered with water. Once cooked, drain and mash the potato. Measure out one cup of mashed potato, if there is any of the potato left, eat it. ;)
Heat the milk in small saucepan until bubbles appear around the edges (scalding) and let it cool. While the milk is cooling, put the ½ cup warm water, yeast and 2 teaspoons of sugar in a medium sized bowl until it is foamy, about 5 minutes. Place the milk, potato, and ½ cup sugar in the bowl of a stand mixer. Beat until smooth, then add the butter/margarine, eggs, salt and one cup of the flour. Mix well. Once the yeast mixture is foamy, add it to the mixing bowl and mix well. Then add the remaining flour a cup at a time until a soft dough is formed. (You might not need 7 cups—the original recipe called for 5-6 cups, but I ended up using quite a bit more than that.) Let the stand mixer knead the dough (with a dough hook) for 8-10 minutes, until the dough is smooth and elastic. Or knead it by hand for the same amount of time.
You may then refrigerate all or some of the dough to use at a later time. Store it in a greased bowl, covered. If you are using it right away, put it in a greased bowl, covered and let it sit on the counter at room temperature for about an hour, until it is doubled in size. Shape into rolls and place them on a greased baking sheet. Let the rolls rise, covered lightly with a damp towel for about 30 minutes. Preheat oven to 375 degrees. Bake for 15 minutes or until lightly browned.
For cinnamon rolls: Roll dough into a rectangle shape (doesn’t have to be precise), about ¼ inch thick. Spread softened butter evenly on the dough. I used about 2 ounces, or ¼ cup. Sprinkle generously with brown sugar (1/2 to 1 cup). Sprinkle with cinnamon. Roll up the dough using the longer side. Once it is all in a rolled log, slice the log into individual cinnamon rolls using thread or unflavored dental floss. Place each roll on a baking sheet that is coated with cooking spray with four rolls to each short row on the sheet. You don’t want them too close together as they will rise. Cover the rolls with a damp cloth and let rise for about 30 minutes. Bake in a 375 degree oven for about 15 minutes. Let cool until warm. Spoon icing in a drizzle over the baked cinnamon rolls. Makes about 16.
Simple Cinnamon Roll Icing, by Katrina Baking and Boys!
2 cups powdered sugar
2 tablespoons butter, softened
½ teaspoon vanilla extract
Pinch of salt
2-4 tablespoons cream*
2 tablespoons milk*
*You could just use all milk if you’d like, adding it a tablespoons at a time until it is the desired consistency. Combine all the ingredients in a mixer or medium sized bowl and blend until smooth. Adding the milk/cream a tablespoon at a time until the icing is the thickness you’d like.
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I am so happy I finally made rolls with potato in the dough, it really does make for a nice, soft, flavorful roll. Try it out sometime. Glad to have found this recipe and yet again another great blog from the Secret Recipe Club! Check out everyone else’s revealed recipes below. *On a side note—I’m SO done taking photos on my cell phone, which I have been doing for the last month or so. My camera broke, still under warranty, and after sending it in for repair, the company decided they’d rather not fix it and gave us a voucher to buy a new one. I just happily received my new camera and can’t wait to get to know it better (it’s a different one from the previous one). Yeah for better upcoming photos! ;)
