Auntie's Easy Icebox Potatoe Yeast Rolls Recipe

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Auntie's Easy Icebox Potatoe Yeast Rolls

Patty Massey


This one was a twist I made on a favorite family recipe. We were having a party and wanted something a bit more fancy than just plain yeast rolls and I was straining garlic potatoes and it hit me! I could use the extra liquid to make my rolls. This time I had added garlic, onions, salt, pepper, and butter to the pot so they were very hearty,and savory, but I have used juice when I didn't add anything at all and they turn out a little sweeter and lighter.

★★★★★ 1 vote
20 Min
20 Min


2 c
warm potatoes juice
2 tsp
active dry yeast
2 Tbsp
1/2 c
butter, melted
3 tsp
baking powder
1/2 tsp
3 c


1Save the liquid after you boil potatoes with or with out seasonings cooked in the pototoes, you can add water or milk if there is not 2 cups.
2Mix yeast, sugar and Warm Potatoe juice in a large bowl, cover and let sit about 5 minutes until yeast starts to active.
3beat in eggs and melted butter until mixed well but do not over beat.
4Mix flour, salt, and baking powder together, and sift. Add to liquid mixture a little at a time until mixed well. This will be a sticky soft dough.
5cover mixture and place in the refrigerator for at least 15 minutes. This will rise and double or more in size.
6Bake on 350 for 20 minutes in greased muffin tins. Make about 18 rolls

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy