This is one of the classic Kellerman recipes and a versatile one at that.
This is from Ada Ruth's kitchen and was perfected over time and many, many bakings. Ada Ruth found this recipe in a local newspaper in the mid 1960's. It replaced another yeast-dough recipe she used because she and Grandpa Jess liked how easy it was to make, that it used potato flakes and it tasted better! For me personally, this is my mom Judy's specialty. It really doesn't feel like a holiday if we don't have her carmel rolls, sweet rolls and parker house rolls - all made from the same dough. I was lucky enough to learn how to make this from my grandma Ada Ruth in my teens. However, I've only made it a couple times because it is difficult to do it bette than my mom. (note: For a yeast dough it is very easy!)
PANTRY SHELF REFRIGERATOR ROLLS
1 ½ cups dry instant potatoes 3 eggs
½ cup dry powdered milk 2 packages active dry yeast
¾ cup sugar 2 cup all purpose flour
1 tablespoon salt 5 or 6 cups all purpose flour
¾ cup salad oil
3 cups very hot tap water
In a large mixing bowl stir together the potato flakes, powdered milk, sugar, salt and oil.
Pour in the hot water and stir well.
Beat in eggs.
When cooled to lukewarm, add yeast and 2 cups of flour.
Beat for 5 minutes with electric mixer.
Let the sponge set until quite light and bubbly, about 1 hour in a warm place.
Stir in about 51/2 to 6 cups flour. Avoid adding too much flour; keep dough on the soft side.
Turn out dough onto a floured board and knead lightly until dough is smooth and elastic, about 6 to 8 minutes.
Place dough in a lightly greased (buttered) bowl, turning once to grease surface.
Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch down.
At this point, dough may be refrigerated for later use.
Recipe makes 6 dozen dinner rolls, or 3 dozen dinner rolls and 2 ½ dozen cinnamon rolls.
To make, simply shape, let double, bake in well greased pans for 12 to 15 minutes at 400˚F.
Parker House Rolls
Take ½ of the prepared dough and roll to slightly less than ½″ thick. Cut with a biscuit cutter, brush with melted butter and fold in half. Place in well greased pan 1/2″ apart and cover with plastic. Let double. Bake 12 to 15 minutes at 400˚F until golden. Remove from oven and brush with butter.
Cinnamon Milk Buns
Take ½ of the prepared dough and roll into a rectangle, 15″ x 9″ x 1/3″ thick (approximately). Spread with 2 tablespoons softened butter and sprinkle with ½ cup sugar and 2 teaspoons cinnamon. Roll into a long roll, starting on the long side, as for a jelly roll. Cut roll into 1″ slices. Place, do not crowd, in a 13″ x 9″ greased pan*. Cover and let rise until doubled, about 40 minutes. Bake in a preheated oven for 25 to 30 minutes at 375˚F.
For a stickier and softer bun try pouring over ½ cup evaporated milk just before putting in oven.
*For Carmel rolls, pour ½ cup melted butter into bottom of pan, (cast iron skillet is good) to cover bottom, sprinkle with light brown sugar to cover butter lightly. Place cinnamon rolls on top and continue as above
Turn out on lined tray, carmel topping will be on top.
Frost the rolls while warm with a thin confectioners’ sugar frosting dribbled over the tops of the rolls.
You may add pecans bits, raisins or red and green cherries for the holidays, or a brown sugar glaze for variety. This dough is also excellent for coffee rolls or coffee cake.