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Potato Pan Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 13 Feb 2016 10:01:23 -0800
v116.n005.1
* Exported from MasterCook *

                              Rolls, Potato Pan

Recipe By     :LeAnne Hofferichter
Serving Size  : 30    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Low Fat                         Posted
                  Potatoes

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2             medium  potatoes -- peeled and quartered
       1/2         ounce  active dry yeast -- (2 pkgs)
    1           teaspoon  sugar
       1/2           cup  butter -- melted
       1/2           cup  honey
       1/4           cup  canola oil
    2                     eggs
    2          teaspoons  salt
    6               cups  all-purpose flour -- to 7C

Beautiful color and light-as-a-feather texture make these rolls our 
family's favorite for holiday meals. I won the Reserve Champion award 
at a 4-H yeast bread competition with this recipe

TOTAL TIME: Prep: 55 min. + rising Bake: 20 min.

In a large saucepan, bring potatoes and water to a boil. Reduce heat; 
cover and simmer for 15-20 minutes or until tender. Drain, reserving 
1 cup cooking liquid; cool liquid to 110 to 115F. Mash potatoes; set 
aside 1 cup to cool to 110-115F (save remaining potatoes for another use).

In a large bowl, dissolve yeast and sugar in reserved potato liquid; 
let stand for 5 minutes. Add the reserved mashed potatoes, butter, 
honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir 
in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 
6-8 minutes. Place in a greased bowl, turning once to grease top. 
Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface; divide into 30 
pieces. Shape each piece into a ball. Place 10 balls each in three 
greased 9" round baking pans. Cover and let rise until doubled, about 
30 minutes.

Meanwhile, preheat oven to 400F. Bake 20-25 minutes or until golden 
brown. Remove from pans to wire racks to cool.

Yield: 2-1/2 dozen.

1 serving (1 each) equals 165 calories, 5 g fat (2 g saturated fat), 
22 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Source:
    "LeAnne Hofferichter"
S(Internet address):
    "http://www.tasteofhome.com/recipes/contest-winning-potato-pan-rolls";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 5g Fat (29.9% 
calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 
22mg Cholesterol; 179mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.