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Anne Byrn's Overnight Rolls

Anne Byrn's Overnight Rolls

Serves: Makes about 4 dozen

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1 1/2 cups cubed, peeled potatoes (from 1 medium russet potato)
1/2 cup (1 stick) unsalted butter, plus more, melted for brushing and greasing
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup sugar
2 large eggs
1 1/2 teaspoons salt
4 cups all-purpose flour, plus more for rolling
1 cup whole-wheat flour


In a small saucepan, cover the potatoes with water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking water.

Place the reserved cooking water and the butter back into the small saucepan and heat to 110 degrees over low heat. Remove from the heat and stir in the yeast to dissolve.

Transfer the cooked potatoes to a large bowl and mash. Stir in the sugar, eggs and salt. Stir in the yeast mixture, followed by the flours. Continue to mix with a wooden spoon or electric mixer until smooth. Cover the bowl with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour. Punch down the dough, cover the bowl with plastic wrap, place in the fridge at least overnight, and for up to three days.

When ready to bake, heat the oven to 375 degrees. Butter a shallow baking pan or two, depending on the number of rolls you are baking.

Remove as much dough as you like from the bowl, and, on a lightly-floured surface, press into a round about 1/2 inch thick. Using a 2-inch biscuit cutter, cut into rounds.

For round rolls, place the cut rounds side-by-side in the prepared pan and brush the tops with melted butter. For Parker House rolls, dip the rounds in melted butter and fold the dough over as if you are closing a book. Place side-by-side in the pan, and brush the tops with additional butter. Either way, place in a warm place in the kitchen to rise for about 30 minutes.

Bake until the rolls are golden brown, 15 to 18 minutes. Serve warm.

About the recipe

Overnight, icebox, refrigerator — whatever you call them — these rolls are an important addition to your baking repertoire. The dough keeps in the fridge for up to three days. And after baking, the rolls freeze well, too. (If there are any left!)