Tender Potato Rolls

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Tender Potato Rolls

 

Prep Time: 30 minutes

 

 

Ingredients

 

3 to 3-1/2 cups bread flour or all-purpose flour

1 package active dry yeast

3/4 cup water

1/2 cup milk

1/3 cup vegetable shortening

1/4 cup sugar

1 teaspoon salt

1/3 cup packaged instant mashed potato flakes

1 egg

 

Directions:

 

1. In a large mixing bowl stir together 1 cup of the flour and the

yeast. In a medium saucepan heat and stir the water, milk,

shortening, sugar, and salt just until warm (120 degrees F to 130

degrees F) and shortening almost melts. Stir in the potato flakes.

Let stand for 1 minute. Add milk mixture to dry mixture along with

the egg. Beat with an electric mixer on low to medium speed for 30

seconds, scraping the sides of the bowl. Beat on high speed for 3

minutes. Using a wooden spoon, stir in as much of the remaining flour

as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of

the remaining flour to make a moderately stiff dough that is smooth

and elastic (6 to 8 minutes 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 warm place until double in size

(about 1-1/4 hours).

3. Punch dough down. Turn dough onto a lightly floured surface.

Divide the dough in half. Cover and let rest for 10 minutes. Lightly

grease two 8x8x2-inch or 9x9x2-inch baking pans.

4. 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 warm

place until nearly double in size (30 to 40 minutes).

5. Bake in a 375 degree F oven for 15 to 20 minutes or until golden.

Immediately remove rolls from pans. Cool 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 refrigerate for 2 to 24 hours. Remove from refrigerator and let

stand, covered, at room temperature for 20 minutes. Bake following

directions above. Or, up to 2 weeks ahead, prepare and bake the

rolls. Wrap in moisture-vapor proof wrap and freeze.

 

Nutritional facts per serving

 

calories: 125 , total fat: 4g , saturated fat: 1g , cholesterol:

11mg , sodium: 116mg , carbohydrate: 19g , fiber: 1g , protein: 3g ,

vitamin A: 0% , vitamin C: 0% , calcium: 1% , iron: 5%