Post by Granny Smith on Mar 26, 2008 19:46:23 GMT -5
Potato Refrigerator Dough
contributed by gayla
1 package (or 1 1/2 tbsp) active dry yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 tsp salt
2/3 cups shortening
2 egg
1 cup lukewarm leftover mashed potatoes (or use instant mashed potato flakes, prepared as directed on package for 2 servings)
7-7 1/2 cups of all purpose flour (These numbers are flexible. Add a cup of flour at a time until you have a soft, workable dough. Too much flour makes the dough texture heavy, like lead!)
Dissolve yeast in warm water in large bowl. Stire in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic,about 5 minutes. Place in a greased bowl. Flip dough once, so that the greased side is up. Cover bowl tightly. Refrigerate at least 8 hours but no longer than 5 days (it lasts for 7 just fine).
Punch down dough. Shape, let rise, and bake as directed for the following variations.
There are tons! I've tried to include them all here, including the dinner variations. You can make any of these ahead, shaping them and then refrigerating overnight for the rising. In the morning, set the dough out on the counter and let it come to room temperature before cooking.
Braided Dinner Rolls
Makes 6 rolls
1/3 of Potato Refrigerator Dough
1 egg
1 tbsp water
3/4 tsp poppy seed
3/4 tsp sesame seed
Divide dough into 18 parts. Roll each part into a rope 7 inches long (on a floured surface).
Place groups of 3 close together and braid gently and loosely. Do not stretch. Pinch ends to fasten, tuck under securely. Let rise until double, 45-60 minutes (or just refrigerate overnight -keep covered loosely).
Heat oven to 375. Beat egg and water slightly, brush over braids.
Sprinkle with the poppy seeds. Bake until golden brown, about 15
minutes.
Bread Sticks
Use the method above, just don't braid the ropes. Instead, brush with butter, top with whatever you want, and bake until golden brown.
Parker House Rolls
Use 1/2 of the potato refrigerator dough. Divide in half again. Roll 1 half into a rectangle, about 13 x 9 inches. Cut into 3 inch circles and brush with margarine or butter.
Fold so top overlaps slightly. Press edges together. Place close
together on a greased, round baking pan and brush with softened butter.
Repeat with remaining dough. Let rise 45-60 minutes. Heat oven to 400, bake 15 minutes or until golden brown.
Breakfast Pockets
Prepare as above, but add a little filling, such as eggs and bacon, with a small amount of cheese (it always seems to leak out). You could also use this idea to make breakfast pies, just be sure that the edges are well-sealed or the filling will leak. I like to seal them with water, pinching them closed.
Crescent Rolls
Use 1/2 or dough, divide in half again. Roll one half into a 12-inch
circle. Spread with softened butter or margarine. Cut circle into 16
wedges. Roll up, beginning with outer, rounded edges.
Place rolls with points under on a greased cookie sheet, curving ends slightly to form crescent shape. Brush with softened butter/margarine.
Repeat with all of the dough. Let rise 45-60 minutes. Cook at 400
degrees for 13-15 minutes.
Donuts
2 cups dough
3 eggs
1/2 cup melted butter
1/2 cup sugar
1/2 tsp. cinnamon or nutmeg
Roll the dough out and cut with a floured doughnut cutter (I have never seen one of these, I'd just form them into donut rings). Let the doughnuts rise until light and then deep-fry them. (you can also brush them with butter and baking them in the oven.)
You can dip the donuts in powdered sugar, cinnamon-sugar, wheat germ, chopped peanuts, etc. Ice them or glaze them with a sugar-water combination. You could glaze them with a little fruit juice and powdered sugar mixed together.
Coffeecake
Into 2 cups of once-risen dough work:
3/4 cup sugar
1/3 cup soft butter
Roll the dough to fit a 10 inch square pan. Brush the top with butter and cover with a Streusel or simply with sugar and cinnamon. Let it rise and bake in a 350 oven for about 30 to 45 minutes.
One delicious variation is made by spreading the top of the dough with apricot preserves and topping the preserves with a meringue. Bake as directed. This is European and very, very good.
contributed by gayla
1 package (or 1 1/2 tbsp) active dry yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 tsp salt
2/3 cups shortening
2 egg
1 cup lukewarm leftover mashed potatoes (or use instant mashed potato flakes, prepared as directed on package for 2 servings)
7-7 1/2 cups of all purpose flour (These numbers are flexible. Add a cup of flour at a time until you have a soft, workable dough. Too much flour makes the dough texture heavy, like lead!)
Dissolve yeast in warm water in large bowl. Stire in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic,about 5 minutes. Place in a greased bowl. Flip dough once, so that the greased side is up. Cover bowl tightly. Refrigerate at least 8 hours but no longer than 5 days (it lasts for 7 just fine).
Punch down dough. Shape, let rise, and bake as directed for the following variations.
There are tons! I've tried to include them all here, including the dinner variations. You can make any of these ahead, shaping them and then refrigerating overnight for the rising. In the morning, set the dough out on the counter and let it come to room temperature before cooking.
Braided Dinner Rolls
Makes 6 rolls
1/3 of Potato Refrigerator Dough
1 egg
1 tbsp water
3/4 tsp poppy seed
3/4 tsp sesame seed
Divide dough into 18 parts. Roll each part into a rope 7 inches long (on a floured surface).
Place groups of 3 close together and braid gently and loosely. Do not stretch. Pinch ends to fasten, tuck under securely. Let rise until double, 45-60 minutes (or just refrigerate overnight -keep covered loosely).
Heat oven to 375. Beat egg and water slightly, brush over braids.
Sprinkle with the poppy seeds. Bake until golden brown, about 15
minutes.
Bread Sticks
Use the method above, just don't braid the ropes. Instead, brush with butter, top with whatever you want, and bake until golden brown.
Parker House Rolls
Use 1/2 of the potato refrigerator dough. Divide in half again. Roll 1 half into a rectangle, about 13 x 9 inches. Cut into 3 inch circles and brush with margarine or butter.
Fold so top overlaps slightly. Press edges together. Place close
together on a greased, round baking pan and brush with softened butter.
Repeat with remaining dough. Let rise 45-60 minutes. Heat oven to 400, bake 15 minutes or until golden brown.
Breakfast Pockets
Prepare as above, but add a little filling, such as eggs and bacon, with a small amount of cheese (it always seems to leak out). You could also use this idea to make breakfast pies, just be sure that the edges are well-sealed or the filling will leak. I like to seal them with water, pinching them closed.
Crescent Rolls
Use 1/2 or dough, divide in half again. Roll one half into a 12-inch
circle. Spread with softened butter or margarine. Cut circle into 16
wedges. Roll up, beginning with outer, rounded edges.
Place rolls with points under on a greased cookie sheet, curving ends slightly to form crescent shape. Brush with softened butter/margarine.
Repeat with all of the dough. Let rise 45-60 minutes. Cook at 400
degrees for 13-15 minutes.
Donuts
2 cups dough
3 eggs
1/2 cup melted butter
1/2 cup sugar
1/2 tsp. cinnamon or nutmeg
Roll the dough out and cut with a floured doughnut cutter (I have never seen one of these, I'd just form them into donut rings). Let the doughnuts rise until light and then deep-fry them. (you can also brush them with butter and baking them in the oven.)
You can dip the donuts in powdered sugar, cinnamon-sugar, wheat germ, chopped peanuts, etc. Ice them or glaze them with a sugar-water combination. You could glaze them with a little fruit juice and powdered sugar mixed together.
Coffeecake
Into 2 cups of once-risen dough work:
3/4 cup sugar
1/3 cup soft butter
Roll the dough to fit a 10 inch square pan. Brush the top with butter and cover with a Streusel or simply with sugar and cinnamon. Let it rise and bake in a 350 oven for about 30 to 45 minutes.
One delicious variation is made by spreading the top of the dough with apricot preserves and topping the preserves with a meringue. Bake as directed. This is European and very, very good.