Potato Supper Rolls Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Baking potato, peeled and cut into 1-1/2-inch pieces
1 cup: Skim milk,
1 package: Dry yeast,
3 3/4 cup: Bread flour, divided
2 tbsp: Sugar,
3/4 tsp: Salt,
2 tbsp: Margarine, softened
1: Egg, lightly beaten
Vegetable cooking spray,
Directions:
Directions: Place potato in a small saucepan; cover with water, and
bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until very tender;
drain. Press potato through a sieve into a bowl. Set aside 1/2 cup
potato, and discard remaining potato.
Heat milk over medium-high heat in a heavy saucepan to 180 deg or
until tiny bubbles form around edge. (Do not boil.) Remove from heat;
let cool until very warm (120-130 degrees).
Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir
well. Add 1/2 cup potato, very warm milk, margarine, and egg; beat at
medium speed of an electric mixer until smooth. Add 1 cup flour; beat
until smooth. Stir in 1-1/4 cups flour to form a soft dough. Turn
dough out onto a lightly floured surface. Knead dough until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.
Punch dough down, and turn dough out onto a lightly floured surface;
knead lightly 4 or 5 times. Divide dough in half; cut each half into
8 equal portions, shaping each piece into a ball with lightly floured
hands. (Cover remaining dough while working to prevent it from drying
out.) Place balls 3 inches apart on baking sheets coated with cooking
spray. Cover and let rise in a warm place (85 degrees), free from
drafts, 25 minutes or until doubled in bulk.
Uncover dough. Bake at 325 degrees for 23 minutes or until lightly
browned.
Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g
(SAT 0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg;
IRON 1.6mg; SODIUM 140mg; CALCIUM 27mg
Source from luhu.jp
bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until very tender;
drain. Press potato through a sieve into a bowl. Set aside 1/2 cup
potato, and discard remaining potato.
Heat milk over medium-high heat in a heavy saucepan to 180 deg or
until tiny bubbles form around edge. (Do not boil.) Remove from heat;
let cool until very warm (120-130 degrees).
Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir
well. Add 1/2 cup potato, very warm milk, margarine, and egg; beat at
medium speed of an electric mixer until smooth. Add 1 cup flour; beat
until smooth. Stir in 1-1/4 cups flour to form a soft dough. Turn
dough out onto a lightly floured surface. Knead dough until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.
Punch dough down, and turn dough out onto a lightly floured surface;
knead lightly 4 or 5 times. Divide dough in half; cut each half into
8 equal portions, shaping each piece into a ball with lightly floured
hands. (Cover remaining dough while working to prevent it from drying
out.) Place balls 3 inches apart on baking sheets coated with cooking
spray. Cover and let rise in a warm place (85 degrees), free from
drafts, 25 minutes or until doubled in bulk.
Uncover dough. Bake at 325 degrees for 23 minutes or until lightly
browned.
Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g
(SAT 0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg;
IRON 1.6mg; SODIUM 140mg; CALCIUM 27mg
Source from luhu.jp
Tags
: breads