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Champion Refrigerator Potato Rolls

This recipe performs like a champion, and can be adapted to several variations. See notes below...

Step-by-Step Instructions

Dissolve yeast in water; set aside. In a large bowl, combine butter or shortening, sugar, salt, potatoes and potato water; let cool to lukewarm (110-115 degrees F). 

Add yeast, eggs, 2 cups of flour and lemon zest; beat 2 minutes. Gradually add enough remaining flour to make a soft dough. Knead until smooth and elastic, 15 minutes by hand or with a dough hook. 

Place in lightly oiled bowl, turning to coat.*** Cover; let rise in a warm (80 degrees F) place until double. Punch down, cover, and let rise again. 

Bake 13-14 minutes in a preheated 400 degrees F oven. Remove rolls and cool on wire racks. Makes 36 rolls. 

Flip 'em Rolls: Divide dough into thirds. Roll each third into a 13-14 inch circle. Using a pizza cutter, evenly divide circle into 12 wedge-shaped pieces. Pick up each triangle at the wide edge and flip the dough toward you. Pinch the point to the roll to prevent unrolling and lay point-side-down on a lightly greased baking sheet, shaping into a crescent roll. 


Three medium potatoes boiled in 3 cups water will yield about 1 cup mashed potatoes.

Half of the flour may be whole wheat flour.

Dough may be placed in a sealable bowl and refrigerated 1-2 days. Punch down dough as necessary. 

Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls

1 package active dry yeast

1/4 cup warm water, 110-115 degrees F

2/3 cup shortening or butter

1/2 cup sugar 2 teaspoons salt

1 cup hot mashed potatoes

1 cup hot potato water

3 eggs, beaten

7-7 1/2 cups bread flour, divided

1 1/2 teaspoons grated lemon zest

Recipe provided by Kansas Wheat, a member of
the Home Baking Association