Refrigerator Rolls Recipe

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Refrigerator Rolls
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Ingredients
8
Count
Nutrition
341
Calories
Total time
65
Minutes
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Ingredients:

  • 2 packages yeast
  • 1 1/2 cups warm water
  • 2/3 cup sugar
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 cup mashed potatoes , lukewarm
  • 2/3 cup margarine
  • 6 1/2-7 cups flour

Directions:

  1. Dissolve yeast in water in large mixing bowl.
  2. Stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour.
  3. Beat until smooth.
  4. Stir in enough of the remaining flour to make a soft dough that is easy to handle.
  5. Knead dough on lightly floured board 5 minutes.
  6. Place in a greased bowl.
  7. Cover tightly and refrigerate at least 8 hours.
  8. The dough can be kept in the refrigerator for up to a week.
  9. Remove dough from refrigerator and let it warm up a while.
  10. Punch down and shape as desired.
  11. Let rise to double.
  12. Bake at 375 for about 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.62 Kcal (1426 kJ)
Calories from fat 127.35 Kcal
% Daily Value*
Total Fat 14.15g 22%
Cholesterol 13.64mg 5%
Sodium 1097.27mg 46%
Potassium 111.12mg 2%
Total Carbs 47.82g 16%
Sugars 3.81g 15%
Dietary Fiber 4.87g 19%
Protein 6.01g 12%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 2.8mg 16%
Calcium 131.5mg 13%
Amount Per 100 g
Calories 322.22 Kcal (1349 kJ)
Calories from fat 120.47 Kcal
% Daily Value*
Total Fat 13.39g 22%
Cholesterol 12.9mg 5%
Sodium 1038mg 46%
Potassium 105.12mg 2%
Total Carbs 45.23g 16%
Sugars 3.61g 15%
Dietary Fiber 4.61g 19%
Protein 5.69g 12%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 2.7mg 16%
Calcium 124.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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