Golden potato rolls
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Golden potato rolls
  Potato    Rolls    Diabetic    Vegetables  
Last updated 6/12/2012 12:55:39 AM. Recipe ID 17576. Report a problem with this recipe.
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      Title: Golden potato rolls
 Categories: Diabetic, Breads/bm, Vegetables
      Yield: 1 Batch
 
      1 pk Active dry yeast (1/4 oz.)
    1/2 c  Warm water
           -(110-115 degrees F.)
      1 c  Milk
    3/4 c  Shortening or margarine
  1 1/4 c  Leftover mashed potatoes
    1/2 c  Sugar
      2 ts Salt
      8 c  To 8 1/2 C A-p flour,
           -divided
      2    Eggs, beaten
 
  Dissolve yeast in water; set aside. In a saucepan, combine milk,
  shortening, and potatoes; cook and stir over low heat just until
  shortening is melted. Remove from the heat and place in a large bowl
  with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs;
  mix well. Cover loosely and allow to stand for 2 hours (the dough
  will be like a sponge). Stir in enough of the remaining flour to make
  a soft dough. Turn out onto a floured surface and knead until smooth
  and elastic, about 6 minutes. Place in a greased bowl, turning once
  to grease top. Cover and let rise in a warm place until doubled,
  about 1 hour. Punch down and divide into thirds. On a floured surface
  roll each portion into a 12 inch circle. Cut each circle into 12 pie
  shape wedges. Beginning at the wide end, roll up each wedge. Place
  rolls, point side down, on greased baking sheets. Cover and let rise
  30 minutes or until nearly doubled. Bake at 400 degrees F. for 15
  minutes or until golden. Yield: 3 dozen.
  
  Diabetic Exchanges: One roll (prepared with skim milk and margarine)
  equals 1 1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg
  cholesterol, 28 gm carbohydrate, 4 gm protein, 5 gm fat.
  
  SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman
  Magazine,Sept/Oct93 POSTED 




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Recipe ID 17576 (Apr 03, 2005)

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