Refrigerator potato rolls are a delicious baked product that combines the softness and flavor of potatoes with the fluffy texture of bread. This recipe has its roots in the culinary tradition of Eastern Europe, where the use of potatoes in the preparation of breads and buns is very common. It is believed to have emerged as a way to use leftover potatoes and make a more tender and nutritious bread.
In different Latin American countries, these rolls have different names or variants. For example, in Mexico and Argentina they are simply known as "potato buns". In Chile and Peru, they are sometimes called "potato bread" or "soft potato bread". The European influence remains present, especially in regions where the potato is a staple ingredient in the daily diet.
Their versatility makes them ideal for both snacks and as a side for meals, and the fact that the dough can be refrigerated for several days makes them a very practical option to prepare in advance.
How to make Refrigerator Potato Rolls
To begin, in a large bowl, mix 2 cups of flour and yeast well.
In a saucepan, heat the milk, butter, sugar, and salt until warm.
Add the potatoes to this warm mixture.
Add this mixture of liquid ingredients and potatoes to the bowl with the dry mixture.
Add the eggs to the preparation.
Beat at low speed for 1/2 a minute to combine all the ingredients.
Increase the speed and beat for 3 minutes to get an airy and homogeneous dough.
By hand, incorporate enough of the remaining flour to get a smooth dough that does not stick to your hands.
Place the dough in a greased bowl and turn it once to grease the entire surface of the dough.
Cover the bowl and refrigerate the dough for several hours or up to 1 week, as you prefer.
When you want to use the dough, grease a 13 x 9 inch pan.
Shape the buns with the dough and place them in the prepared pan.
Cover and let rise for 45 to 60 minutes until doubled in size.
Bake at 375° Fahrenheit for 25 to 30 minutes until golden brown.
This recipe yields approximately 32 soft and delicious buns.
