Refrigerator Doughs – Old School New School

My Urban Kitchen

OLD SCHOOL Refrigerator Dough

I went on a search for a recipe for potato bread dough and found one in a cookbook from the ’70s – The Settlement Cookbook – Newly Revised and Enlarged.  It was originally published in 1901.  What I ended up with was a refrigerator dough that keeps up to 7 days in your fridge.  We had 2 days of fresh rolls and 2 mornings worth of fried potato dough donuts.  This recipe is so large that we probably could have gotten more out of it had we made smaller rolls.  The rolls held up well overnight and were still fresh tasting the next morning.  It is on the sweet side, though.

Mixing this mass is a bit of a job and takes some muscle, but worth the effort.

Refrigerator-Potato Rolls

2 packages active dry yeast

1/2 warm water

31/2 cups hot milk or water (I used water)

1 cup mashed potatoes

1 scant cup sugar (I guess this means not quite a cup)

1 cup of shortening

1 teaspoon of salt

11 cups of flour

Dissolve yeast in warm water.  Combine the next 5 ingredients in a large mixing bowl.  Stir until dissolved.  Let stand until lukewarm.  Add dissolved yeast. Stir in enough flour to make a thick batter.  Let rise until light.  Mix to a soft dough, adding more flour and beat until smooth and elastic. Place dough in a bowl.  Let rise until double. Then punch it down. Cover tightly and put in the refrigerator for 24 hours.  When ready to use, pinch off the desired amount and form into any shape roll you want. Place on parchment paper on baking sheet, allow the dough to reach room temperature and rise again until doubled in bulk.    Bake in a hot oven 425∘ F (or 220∘C )for 10 to 20 minutes — depending on the size of your rolls.  We found they needed to bake a bit longer to prevent them from being too doughy.

Fried Potato Dough or what Aunt Joan calls “Pitsails” GOOD!

Pinch the amount of potato dough you need.  Flour your hands so it won’t stick, then lightly flour the rolling surface.  Form a ball and let it stand until it reaches room temperature, about 30 minutes.  Roll out the dough until it is about 1/8 in. thick (or 3 mm).  Cut into squares, or triangles.

Fry in a deep pan using about 1/2 cup or less of sunflower or rapeseed oil.  Make sure the oil is heated enough for frying before you add the dough.

Don’t crowd the pan.  Fry 2-3 minutes on each side or until golden brown.  Remove with a slotted spoon, drain on paper towels, then shake in a bag of granulated or powder sugar and serve.

We did not have any left over. So, I cannot tell you how long they stay fresh.

NEW SCHOOL  & Easy Refrigerator Bread Dough (Coming next, mines rising.  I will post the results sometime this week).

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