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 -- 105°F to 115°F |
|
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 375°F. 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. |