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 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%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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