Tender Potato Rolls Recipe
Servings: 12
Ingredients
- For oven-fresh rolls without a lot of last-minute fuss, shape the dough in
- advance and let it rise in the fridge till the dinner hour approaches.
- 3 x to 3 1/2 c. bread flour or possibly all-purpose flour
- 1 pkt active dry yeast
- 3/4 c. water
- 1/2 c. lowfat milk
- 1/3 c. shortening
- 1/4 c. sugar
- 1 tsp salt
- 1/3 c. packaged instant mashed potato flakes
- 1 x egg
Directions
- In a large mixing bowl stir together 1 c. of the flour and the yeast. In a medium saucepan heat and stir the water, lowfat milk, shortening, sugar, and salt just till hot (120 F. to 130 F.) and shortening almost melts. Stir in the potato flakes. Let stand for 1 minute. Add in lowfat milk mix to dry mix along with the egg. Beat with an electricmixer on low to medium speed for 30 seconds, scraping the sides of the bowl.
- Beat on high speed for 3 min. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in sufficient of the remaining flourto make a moderately stiff dough which is smooth and elastic (6 to 8 min total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a hot place till double in size (about 1 1/4 hrs).
- Punch dough down. Turn dough onto a lightly floured surface. Divide the dough in half.
- Cover and let rest for 10 min. Lightly grease two 8 x 8 x 2 inch or possibly 9 x 9 x 2 inch baking pans. On a lightly floured surface, roll each portion of dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch round cutter. Place rolls in prepared baking pans. Cover and let rise in a hot place till nearly double in size (30 to 40 min).
- Bake in a 375 F. oven for 15 to 20 min or possibly till golden brown. Immediately remove rolls from pans. Cold the rolls on wire racks.
- Makes 20 to 24 rolls.
- Make-Ahead Tips: Before letting the shaped roll dough rise, cover shaped rolls in pan with oiled waxed paper, then with plastic wrap, and chill for 2 to 24 hrs. Remove from refrigerator and let stand, covered, at room temperature for 20 min. Bake following directions above. Or possibly, up to 2 weeks ahead, prepare and bake the rolls. Wrap in moisture-vaporproof wrap and freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 80 | |
| Calories from Fat 55 | 69% |
| Total Fat 6.19g | 8% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 1.9g | |
| Cholesterol 16mg | 5% |
| Sodium 204mg | 9% |
| Potassium 45mg | 1% |
| Total Carbs 5.47g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.74g | 3% |
| Protein 1.09g | 2% |
