Potato Supper Rolls Recipe

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Potato Supper Rolls Ingredients

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

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

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

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Potato Supper Rolls recipe - a tasty recipe for you to add to your collection!
Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

Potato Supper Rolls

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Emily Post

Potato Supper Rolls 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

Serves: 16

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

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