Yeast Rolls
Yeast Rolls
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
medium |
potatoes -- cubed |
|
1/4 |
cup |
2% milk |
|
1 |
tablespoon |
unsalted butter |
| 1/4 | ounce | rapid rise yeast |
|
1 1/2 |
cups |
warm water -- 110°F to 115°F |
|
2/3 |
cup |
sugar |
|
1 |
teaspoon |
salt |
|
2/3 |
cup |
shortening -- softened |
|
2 |
whole |
eggs |
|
7 1/2 |
cups |
all-purpose flour |
|
vegetable cooking spray |
|
Boil potatoes until soft. Drain and add milk and butter. Let cool. Put warm water in large bowl and add yeast. Stir to dissolve. Add mashed potatoes, sugar, salt, shortening, and eggs. Mix well. Add flour and mix until dough is easy to handle. Turn out dough on lightly floured board and knead until smooth and elastic. You can also knead dough in a stand mixer. Spray large bowl and place dough in bowl and turn so greased side is up. Cover with damp cloth and place in refrigerator. Two hours before baking shape dough into balls and put into greased muffin cups. Cover and let rise until doubled. Heat oven to 400°F. Bake for 12 to 15 minutes or until golden. Notes: You can also go to directly putting the dough into the tins instead of refrigerating it for a later time. The dough will stay good for a couple of days so you can make rolls for quite a while. This makes 48 rolls. |
Per Serving: 117 Calories; 4g Fat (27.3% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 49mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |