Side Pannel
Potato Supper Rolls
Ingredients List
- 1 md Baking potato,
- -peeled and cut into
- -1-1/2-inch pieces
- 1 c Skim milk
- 1 pk Dry yeast
- 3 3/4 c Bread flour, divided
- 2 tb Sugar
- 3/4 ts Salt
- 2 tb 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
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
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