Potato Rolls^ Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 package: Yeast,
1/4 cup: Olive or vegetable oil,
1 tbsp: Brown sugar,
2: Eggs, lightly beaten
3/4 cup: Water,
1 cup: Mashed cooked potato,
2 tsp: Salt,
4 cup: To 4 1/2 flour,
Directions:
Proof yeaast in sugar and water. Mix in salt, oil, eggs, and potatoes.
Beat in flour to form a soft dough.
Knead dough until smooth and elastic, about 10 minutes, adding flour
as needed. (Dough should be somewhat sticky.) Put in a greased bowl,
turn to coat top, cover and let rise until doubled.
Punch down; divide in 12 pieces, shape into rolls. Place on a greased
cookie sheet. Cover loosley with a cloth and let rise until doubled.
Bake in a preheated 375F. oven until golden and sound hollow when
tapped.
Per roll:
237cal., 6g pro., 6g fat, 39g carb., 368mg sod., 35mg chol., 2 1/4
starch/bread, 1/5 meat and 1 fat exchanges.
Family Circle 7-19-94.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp
Beat in flour to form a soft dough.
Knead dough until smooth and elastic, about 10 minutes, adding flour
as needed. (Dough should be somewhat sticky.) Put in a greased bowl,
turn to coat top, cover and let rise until doubled.
Punch down; divide in 12 pieces, shape into rolls. Place on a greased
cookie sheet. Cover loosley with a cloth and let rise until doubled.
Bake in a preheated 375F. oven until golden and sound hollow when
tapped.
Per roll:
237cal., 6g pro., 6g fat, 39g carb., 368mg sod., 35mg chol., 2 1/4
starch/bread, 1/5 meat and 1 fat exchanges.
Family Circle 7-19-94.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
Source from luhu.jp