Home Bread-Bakers v117.n046.3
[Advanced]

Easy Potato Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 25 Nov 2017 11:36:29 -0800
v117.n046.3
* Exported from MasterCook *

                             Easy Potato Rolls

Recipe By     :Kendoll Baldwin
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                 Posted                          Side Dish
                 Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2           cups  scalded milk
      1/2           cup  sugar -- plus
   2        tablespoons  sugar
   6        tablespoons  unsalted butter
      1/2           cup  potato flakes
      1/2    tablespoon  salt
      1/2    tablespoon  RapidRise yeast
   2              large  eggs
   3 1/2           cups  all-purpose flour
   2 1/2    tablespoons  unsalted butter -- softened
   2        tablespoons  unsalted butter -- (melted), for brushing

The best, softest, pillowy homemade potato rolls recipe ever!

Prep: 2 Hr
Bake: 15 Mins
Total: 2 Hr 15 Mins

Heat a medium sauce pan over medium heat and add the milk. Scald the 
milk until it begins to foam at the edges but not boiling. Remove 
from heat and add the sugar, butter, potato flakes and salt. Mix well 
and let cool to lukewarm. Add the yeast, stir and then add the eggs, 
stirring all ingredients until they are well combined.

Put the flour in a large bowl. Pour in the milk mixture and stir 
until it forms a dough. The dough should be soft and slightly sticky.

Cover the dough with a damp towel and let rise for one hour. Divide 
the dough into 4 equal portions.

Work with 2 dough balls at a time, roll it on a flat surface dusted 
with flour, into 10" circles. Spread the soft butter on the surface 
of one dough circle and put the second circle on top of the buttered 
circle. Seal the edges by pinching with fingers. Using a pizza cutter 
and cut into 8 triangles. Starting at the wide end, roll the triangle 
up to form a crescent roll. Repeat the same until you make 16 
crescent rolls. Cover the rolls with a damp cloth and let rise for 
another hour.

Bake at 350F for 14-20 minutes, or until golden brown. Brush with the 
melted butter before serving.

Source:
   "<Cookbook: Our Sweet Basil Kitchen>"
S(Internet Address):
   "<http://rasamalaysia.com/easy-potato-rolls/2/>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; 9g Fat (36.6% 
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 
50mg Cholesterol; 223mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2017 - 1111