QUICKER POTATO ROLLS
In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.-Teri Albrecht, Gaithersburg, Maryland
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts :
CONTEST-WINNING POTATO PAN ROLLS
Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas
Provided by Taste of Home
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
TENDER POTATO ROLLS
Make and share this Tender Potato Rolls recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 2h20m
Yield 20-24 rolls
Number Of Ingredients 9
Steps:
- In large mixing bowl, stir together 1 cup flour and yeast. In medium saucepan, heat and stir water, milk, shortening, and salt just until warm (120 to 130 degrees) and shortening almost melts.
- Stir in potato flakes. Let stand for 1 minute.
- Add wet ingredients to dry ingredients with egg. Beat on low to medium speed for 30 seconds, scraping sides of bowl.
- Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.
- Turn dough out onto lightly floured surface. Knead in enough of the remaining flour for 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape into a ball.
- Place dough in a lightly greased bowl, turning once to grease surface.
- Cover and let rise in a warm place for 1 1/4 hours, or until double.
- Punch down dough. Turn out onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
- Lightly grease 2 (8 by 8 by 2-inch OR 9 by 9 by 2-inch) baking pans.
- On lightly floured surface, roll each half to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter.
- Place roll in prepared baking pans. Cover and let rise in a warm place for 30-40 minutes, or until nearly double.
- Preheat oven to 375 degrees. Bake for 15 to 20 minutes, or until golden.
- Immediately remove rolls from pans. Cool on wire rack.
- Makes 20 to 24 rolls.
- NOTE.
- This recipe can also be used in a bread machine. Just make sure you follow the machine instructions for the order of ingredients.
Nutrition Facts : Calories 119.5, Fat 4.1, SaturatedFat 1.1, Cholesterol 11.4, Sodium 124.3, Carbohydrate 17.9, Fiber 0.6, Sugar 2.6, Protein 2.6
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