Potato Poppy Rolls

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 large

 potato -- peeled and quartered

2

 tablespoons

 unsalted butter

1/2

 teaspoon

 salt

1/4

 cup

 warm water -- 105F to 115F

1

 package

 dry yeast

1

 whole

 egg

3 1/2

 cups

 all-purpose flour

1

 tablespoon

 unsalted butter

1

 tablespoon

 poppy seeds

3/4

 cup

 2% low-fat milk -- warm


Boil potato until tender. Mash with 2 tablespoons butter and salt.

Dissolve yeast in warm water in large bowl.

Add milk, 1/2 cup mashed potatoes, and egg to yeast.

Add enough flour to make a soft dough. Knead until smooth.

Cover and let dough rise until doubled.

Punch down dough. Shape into 12 balls.

Place balls in lightly buttered 9x13 inch pan. Cover and let rise until doubled.

Heat oven to 375F.

Brush rolls with butter and sprinkle with poppy seeds. Bake for 20 minutes or until golden.

Makes 12 servings

Per Serving:
186 Calories; 4g Fat (21.1% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 105mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

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