Potato Pan Rolls Recipe




Potato Pan Rolls Ingredients

1 (4-5 ounce) all-purpose potato
1 envelope active dry yeast
1 tbsp plus 1/4 teaspoon granulated sugar
2 tbsp warm water
1 cup milk
1 1/4 tsp salt
4 tbsp butter
3 1/4 to 3-1/2 cups unbleached or all-pur, pose flour
1 egg, slightly beaten
4 tbsp butter, melted, for brushing on the, rolls

A Recipe for
Potato Pan Rolls

 

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald



Anybody who believes that the way to a man's heart is through his stomach flunked geography.

Robert Byrne



This Potato Pan Rolls recipe is one of many in our Bread Category.






Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.

Julia Child


This Recipe for Potato Pan Rolls is one of thousands in the Recipes-to-go Bread Cookbook.


If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.

James Michener


  1. Potato Pan Rolls Recipe
  2. Bread Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Potato Pan Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:

Yahoo Sugar Free Recipes

Diabetic Recipes

Green Giant Recipes





You can find your way across this country using burger joints the way a navigator uses stars.

Charles Kuralt



Truths are first clouds; then rain, then harvest and food

Henry Ward Beecher


This is a recipe for Potato Pan Rolls from the recipe cookbook of Recipes-to-go (Bread)


A nickel will get you on the subway, but garlic will get you a seat.

Old New York Proverb



Potato Pan Rolls recipe - a tasty recipe for you to add to your collection!

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

Andy Rooney



If you like this Potato Pan Rolls recipe please let us know.


He who eats alone chokes alone.

Proverb



No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollack



If you find any errors in this Potato Pan Rolls recipe please inform us and we will amend the Potato Pan Rolls recipe immediately


I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.

Heywood Broun



Potato Pan Rolls

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.

J.B. Priestly






Potato Pan Rolls Directions

Info: posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from
"Sunday Suppers, Informal American Home Cooking", 1988 by Melanie
Barnard & Brooke Dojny

The potato in these rolls helps produce a smooth-textured grain and
somehow adds a certain subtle tang to their taste. In other words,
they taste so good that they're worth the effort --- especially if
you are also yearning for the smell of bread baking in your kitchen.

These rolls freeze very well after baking. Wrap them in foil to
reheat. Quick-rise yeast may be substituted. Rising times will be
about half as long.

Makes 24 rolls.

1. Peel the potato and cook it in a small saucepan of boiling water
until tender. Drain, discard the water, and mash with a fork. You
should have about 1/2 cup of mashed potato.

2. Dissolve the yeast with 1/4 teaspoon of the sugar in the 2
Tablespoons warm water and set aside until the yeast is bubbly, about
5 minutes.

3. Heat the milk with the remaining Tablespoon of sugar and the salt.
Remove from the heat, add the butter, and stir until melted. Stir in
the mashed potatoes.

4. Place 3 cups of flour in a large mixing bowl and add the milk
mixture, the yeast mixture, and the egg. Stir to combine well. Knead
on a well-floured board or with a dough hook in a heavy-duty mixer
until the dough is smooth and elastic, about 8 minutes. Add enough
additional flour to make a smooth, workable dough.

5. Transfer the dough to a greased bowl, cover, and let rise in a
warm place until doubled in bulk, about
1-1/2 hours.

6. Punch the dough down. Lightly butter two 8- or 9-inch round cake
pans. Divide the dough into 24 equal pieces and shape each piece into
a round ball. Arrange the balls of dough in the cake pans side by
side, leaving about 1/4-inch between each roll. Brush the rolls with
some of the melted butter. Let rise for 30 minutes at room
temperature before baking, or cover loosely with plastic wrap and let
rise in the refrigerator for 8 hours or overnight.

7. Preheat the oven to 375 degrees. Brush the rolls again with the
remaining melted butter and bake in the preheated oven until a
beautiful golden brown, about 25 to 30 minutes. Serve hot.

Serves: 24

 

 

 

 

Potato Pan Rolls Recipe brought to you by Recipes To-Go


:

 


 

Potato Pan Rolls Recipe from the Recipes-To-go.com Bread Recipe Cookbook

Home >> Bread
Recipes To Go