Potato supper rolls
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Potato supper rolls
  Potato    Rolls  
Last updated 6/12/2012 1:18:56 AM. Recipe ID 50029. Report a problem with this recipe.
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      Title: Potato supper rolls
 Categories: Breads
      Yield: 16 Servings
 
      1 md Baking potato,
           -peeled and cut into
           -1-1/2-inch pieces
      1 c  Skim milk
      1 pk Dry yeast
  3 3/4 c  Bread flour, divided
      2 tb Sugar
    3/4 ts Salt
      2 tb Margarine, softened
      1    Egg, lightly beaten
           Vegetable cooking spray
 
  Directions: Place potato in a small saucepan; cover with water, and
  bring to a boil.
  
  Reduce heat, and simmer, uncovered, 15 minutes or until very tender;
  drain. Press potato through a sieve into a bowl. Set aside 1/2 cup
  potato, and discard remaining potato.
  
  Heat milk over medium-high heat in a heavy saucepan to 180 deg or
  until tiny bubbles form around edge. (Do not boil.) Remove from heat;
  let cool until very warm (120-130 degrees).
  
  Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir
  well. Add 1/2 cup potato, very warm milk, margarine, and egg; beat at
  medium speed of an electric mixer until smooth. Add 1 cup flour; beat
  until smooth. Stir in 1-1/4 cups flour to form a soft dough. Turn
  dough out onto a lightly floured surface. Knead dough until smooth
  and elastic (about 10 minutes); add enough of remaining flour, 1
  tablespoon at a time, to prevent dough from sticking to hands.
  
  Place dough in a large bowl coated with cooking spray, turning to
  coat top. Cover and let rise in a warm place (85 degrees), free from
  drafts, 45 minutes or until doubled in bulk.
  
  Punch dough down, and turn dough out onto a lightly floured surface;
  knead lightly 4 or 5 times. Divide dough in half; cut each half into
  8 equal portions, shaping each piece into a ball with lightly floured
  hands. (Cover remaining dough while working to prevent it from drying
  out.) Place balls 3 inches apart on baking sheets coated with cooking
  spray. Cover and let rise in a warm place (85 degrees), free from
  drafts, 25 minutes or until doubled in bulk.
  
  Uncover dough. Bake at 325 degrees for 23 minutes or until lightly
  browned.
  
  Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g
  (SAT 0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg;
  IRON 1.6mg; SODIUM 140mg; CALCIUM 27mg
 




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Recipe ID 50029 (Apr 03, 2005)

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