Refrigerator Potato Rolls

This has been our family's favorite dinner roll over the years...known as 'grammy buns' these days.  I posted this recipe on my personal blog many years ago and it is also featured in our first cookbook, but today I am sharing it here.The original recipe called for mashed potatoes and active dry yeast; I prefer to use instant mashed potato flakes and instant yeast. The dough can be refrigerated for up to three days...the perfect solution for having fresh rolls without much fuss when guests arrive.  I often divide the dough in two, using half for crescent rolls and half for cinnamon buns (instructions below).

Refrigerator Potato Rolls

• 2 cups very warm water
• 1/4 cup instant mashed potato flakes
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs, beaten
• 1/2 cup butter, softened
• 2 tablespoons instant yeast
• 6 - 6 1/2 cups flour

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Add remaining flour 1/2 cup at a time, until dough can be easily handled. Knead well. 
5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight. 
6. Divide dough into four equal portions, and roll each piece into a circle on a buttered surface.  
7. Cut each circle into 8 wedges; roll each wedge to form a crescent.
8. Let rise in a warm place until doubled in size, at least one hour.  
9. Bake at 375°F for 12 -15 minutes.

 Yield: 32 dinner rolls

Cinnamon Bun Variation:

1. To make cinnamon buns, divide the dough into two portions. 
2. Roll each into a large rectangle and spread liberally with softened butter. 
3. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (optional).
4. Roll as for jelly roll, starting at long edge. 
5. Seal edges and slice into 1 1/4 inch slices and place on greased pans. 
6. Bake at 350 degrees F. for about 20-25 minutes, or until golden brown. 
7. Remove from pans while warm and frost.

Lemon Sour Cream Pie

Spring has finally arrived and for some reason citrus spells spring to me…light, fresh and tangy. 'Tis the season for lemon pie. Inspired by a picture of a sour cream lemon pie posted by a blogging friend a few weeks ago, we have enjoyed a similar pie here recently.  I will be making it again!

• 1 nine-inch pie shell, baked and cooled (homemade or store bought) 
• 1 cup sugar
• 3 1/2 tablespoons cornstarch 
• 1 cup milk
• zest of one lemon
• 1/2 cup freshly squeezed lemon juice (2 large lemons)
• 3 egg yolks, lightly beaten
• 1/4 cup butter, softened
• 1 cup sour cream
• whipped cream topping 

1. Combine sugar, corn starch, milk, lemon zest and juice, and egg yolks in a heavy saucepan.  Whisk to combine.  
2. Cook over medium heat, whisking contantly until mixture is bubbling.
3. Add butter and cook until thickened and smooth.  Remove from heat and cool.
4. Gently whisk in sour cream.  Add filling to baked pie crust.
5. Top with whipped cream topping.  (Pipe around edges or spoon over entire pie.)
6. Refrigerate for several hours before serving.

 Whipped Cream Topping:

• 1 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract (or almond flavouring)

 Combine cold whipping cream, sugar and vanilla in bowl and beat until medium stiff peaks form (about 1 minute).