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Recipe Name: Anytime Refrigerator Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 36

1/2 Cup(s) Sugar
1 Cup(s) Buttermilk
3/4 Cup(s) Shortening
1 Teaspoon(s) Salt
1 Cup(s) Cooked, mashed potatoes
2 Active dry yeast
1/4 Cup(s) Warm water, 105 to 115
2 Eggs
4 3/4 up to
5 1/4 Cup(s) All-purpose flour, divided
Butter or margarine, melted
Combine sugar, buttermilk, shortening and salt in a saucepan (we did
this in the microwave); heat until shortening melts. Remove from
heat; stir in potatoes. Cool to 105 degrees to 115 degrees. Dissolve
yeast in warm water in a large nixing towl; let stand 5 minutes Add
potato mixture. eggs and 2 cups flour, beating at medium speed of an
electric mixer until smooth. Gradually stir in enough remaining flour
to make a soft dough. (We used a total of 5 cups). Turn dough out onto
a floured surfce; knead until smooth and elastic (8 minutes). Place in
a greased bowl, turning to grease top. Cover and chill 3 hours or
until doubled. Punch dough down; divide into thirds. Roll 1 third into
a 10-inch circle on a floured surface; brush with butter. Cut into 12
wedges: roll up wedges from wide end. Place on greased baking sheet,
point side down. Repeat with remaining dough, or cover and chill up to
1 week. Cover and let rise in a warm place (85 degrees), 50 minutes
or until doubled. Bake at 425 degrees for 6 minutes or until golden.
(Ours took 9 minutes.) Makes 3 dozen. WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996 Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 150
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 19.8mg
Sodium: 364.1mg
Potassium: 76.2mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 3.2g
Protein: 3.4g

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