1 medium baking potato, peeled and cut into, 1-1/2-inch pieces
1 cup skim milk
1 package dry yeast
3 3/4 cup bread flour, divided
2 tbsp sugar
3/4 tsp salt
2 tbsp margarine, softened
1 egg, lightly beaten
1 vegetable cooking spray
A Recipe for
Potato Supper Rolls
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
My favorite animal is steak. |
| Fran Lebowitz |
This Recipe for Potato Supper Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Potato Supper Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This is a recipe for Potato Supper Rolls from the recipe cookbook of Recipes-to-go (Bread)
Vanity is the food of fools. |
| Anonymous |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
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
Serves: 16
Potato Supper Rolls Recipe brought to you by Recipes To-Go