Potato Rolls

Potato Rolls
This recipe serves 24. Watching your figure? This vegetarian recipe has 113 calories, 4g of protein, and 2g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up baking potato, butter, yeast, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
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PotatoPotato
WaterWater
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Sauce PanSauce Pan
2
Drain in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork.
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PotatoPotato
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ColanderColander
BowlBowl
3
Cool reserved cooking liquid to 105 to 11
4
Stir in 1 teaspoon sugar and yeast.
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SugarSugar
YeastYeast
5
Let stand 5 minutes.
6
Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
7
Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt, and egg in a large bowl, stirring until well blended.
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ButterButter
PotatoPotato
All Purpose FlourAll Purpose Flour
SugarSugar
YeastYeast
SaltSalt
EggEgg
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BowlBowl
8
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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DoughDough
All Purpose FlourAll Purpose Flour
9
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
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Cooking SprayCooking Spray
DoughDough
PunchPunch
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BowlBowl
10
Divide dough in half; divide each half into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape portion into a 2-inch-long oval on a floured surface.
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DoughDough
11
Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
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RollRoll
12
Place roll, seam side down, on a baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
RollRoll
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Baking SheetBaking Sheet
13
Repeat procedure with remaining dough portions, placing 12 rolls on each of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and let rise 45 minutes or until doubled in size.
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DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
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Baking SheetBaking Sheet
14
Preheat oven to 35
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OvenOven
15
Bake at 350 for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top. Rotate baking sheets; bake an additional 10 minutes or until rolls are browned on bottom, lightly browned on top, and sound hollow when tapped.
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RollRoll
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Baking SheetBaking Sheet
OvenOven
16
Remove from pan; cool on wire racks.
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Frying PanFrying Pan
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
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