Recipe by cas navy
These are the fluffiest & yummiest rolls! You will think you are in heaven! They contain potato, lemon zest and orange juice! I make a double batch of these every year at Thanksgiving time. We eat them at the "feast" and then we eat them all week with the leftovers! Then they are gone and we have to wait for more next Thanksgiving!
Top Review by KrisLady
We made these rolls for Freezer Tag to see if they're suitable for OAMC. First, the rolls themselves are great! These soft yeast rolls have a wonderful, smooth, light consistency, and the hint of citrus is delicious! My husband and I agree that they'd be best for us more as a coffee cake than a dinner roll (though that didn't seem to stop us from eating them both with dinner and with breakfast!). When it came to cutting the dough circles into wedges, I found that a pizza cutter worked best. And although the recipe says it makes 48 servings, it only makes 24 rolls, and I'm not sharing mine! :lol: So. . . we made the recipe as written, then, when we had shaped the rolls, we took 8 rolls and froze them on a tray (once they were frozen, we put them in a zip-top freezer bag for storage). To bake - while still frozen, we put the rolls on a parchment-lined sheet, covered, and let them thaw and rise for about 2 hours, then baked as directed. The remaining rolls, (16 of the 24) we baked immediately, as directed, and when done, we had some for dinner and froze the rest. The frozen rolls were just as good as they were fresh. So, overall, these rolls work just fine to freeze ahead, either to bake and freeze, or to freeze unbaked, then bake when needed, which takes less time when preparing, but more planning to do, but either way, they're darn tasty. :)
- 3⁄4 cup milk, scalded
- 1⁄3 cup butter
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1 cup sieved cooked potato
- 1⁄2 cup orange juice
- 1 tablespoon lemon zest, grated
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup warm water
- 4 1⁄2-5 1⁄2 cups flour
- 2 eggs
Directions See How It's Made
- First 4 ingredients- Mix in a large bowl.
- Next 3 ingredients- Stir into milk mixture.
- Set aside to cool to lukewarm.
- Soften Yeast in warm water.
- Add 1 cup flour to cooled milk and beat until smooth.
- Add yeast- stir until dissolved.
- Add ½ remaining flour.
- (Just to remind you - there are 4 ½- 5 ½ cups flour all-together in this recipe).
- Add 2 eggs and beat until smooth.
- Beat in enough remaining flour to make a soft smooth dough.
- Cover, let rise until double- 1 hour.
- Stir down and let rise again- 45 minute.
- Turn onto a lightly floured surface.
- (You can make 24 Large rolls or 48 small rolls - the directions are for the small rolls).
- Divide dough into thirds.
- Roll out each third to a 9 inch circle- ¼ inch thick.
- Brush with melted butter (optional).
- Cut circle into 8 wedges.
- Roll each wedge up (croissant style).
- Place rolls points down on a greased cookie sheet.
- Curve to form crescent shape.
- Brush with melted butter.
- Let rise 30 minute. Bake 375 for 18 minutes. Cool.
- ADDITIONAL INFO for OAMC (Once A Month Cooking).
- To freeze dough: Shape dough as directed. Place on a baking sheet and place in freezer. Freeze until firm. Transfer to a freezer bag. Seal, label and freeze.
- To serve: Remove from freezer and place on a baking sheet. Cover lightly and allow to thaw/rise for about 2 hours. Bake as directed.
- You can also freeze the baked rolls. Wrap tightly, label and freeze. Thaw on counter and reheat as desired.