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Potato Icebox Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 15 Feb 2012 16:44:14 -0800
v112.n007.4
* Exported from MasterCook *

                         (Bread), Potato Icebox Rolls

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Bread/Muffins/Rolls
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3/4         pound  baking potatoes -- peeled and diced
    1            package  active dry yeast
       1/2           cup  water -- warmed
    1                cup  milk -- warmed
       1/2           cup  shortening
    2              large  eggs
       1/3           cup  sugar
    1 1/2      teaspoons  salt
    4               cups  all-purpose flour
    1 1/2           cups  all-purpose flour

1. Place 3/4 lb baking potatoes peeled and diced and enough water to 
cover in saucepan. Bring to boil over high heat. Reduce heat to low; 
cover and simmer 15 to 20 minutes until tender. Drain. Press through 
ricer, food mill or seive.

2. Dissolve 1 pkg. active dry yeast in 1/2 cup  warm water (105F to 
115F), let stand 5 minutes until foamy. Heat 1 cup milk and 1/2 cup 
vegetable shortening in small saucepan over medium heat until bubbles 
form around edge of pan, remove from heat. Cool slightly.

3. Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in  mixer 
bowl at medium speed. Add yeast mixture, milk mixture and riced 
potatoes; beat until well blended. Gradually beat in 4 cups all 
purpose flour. Stir in 1 1/2 cups more flour with wooden spoon.

4. Turn dough onto floured surface and knead 8 to 10 minutes until 
smooth and elastic, kneading in 1/2 to 1 cup flour if needed. Place 
dough in large greased bowl turning to coat top. Cover dough with 
heavy plate or  plastic wrap and refrigerate overnight or up to 48 hours.

5. About 2 1/2 hours before baking time, punch down dough. Grease 3 
doz 2 1/2" muffin pan cups or 3 cookie sheets. Divide dough into 36 
equal pieces; roll each piece into a ball and place each into 
prepared muffin-pan or on cookie sheets. Cover with clean kitchen 
towels and let  rise in warm draft-free place until doubled in size 2 
to 2 1/2 hours.

6. Heat oven to 425F. Bake rolls 12 to 15 minutes until golden brown.

NOTES: Per serving; One roll, 135 calories, 4.5g fat, 20g carb.

                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; 4g Fat (27.2% 
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 
13mg Cholesterol; 97mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.