* Exported from MasterCook *
Rolls, Easy Potato
Recipe By :Jeanette McKinney
Serving Size : 45 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 tsp active dry yeast -- (1/4 oz each)
1 1/3 cups warm water -- divided, (110 to 115F)
1 cup warm mashed potatoes -- without added milk and butter
2/3 cup sugar
2/3 cup shortening
2 large eggs -- room temperature
2 1/2 teaspoons salt
6 cups all-purpose flour -- (to 6 1/2C)
After I discovered this recipe, it became a mainstay for me. I make
the dough ahead of time when company is coming, and I try to keep
some in the refrigerator to bake for our ranch hands. Leftover mashed
potatoes are almost sure to go into these rolls.
Prep: 20 min. + rising
Bake: 20 min.
In a small bowl, dissolve yeast in 2/3 cup warm water. In a large
bowl, combine mashed potatoes, sugar, shortening, eggs, salt,
remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until
smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Shape into a ball; place in a greased bowl, turning
once to grease the top. Cover and let rise in a warm place until
doubled, about 1 hour.
Punch down dough; divide into thirds. Divide and shape 1 portion into
15 balls; place in a greased 9" round baking pan. Cover with a
kitchen towel. Repeat with remaining dough. Let rise in a warm place
until doubled, about 30 minutes. Preheat oven to 375F.
Bake rolls until golden brown, 20 to 25 minutes. Remove from pans to
wire racks. Serve warm.
Cal 106, Fat 3g, Carb 17g, Sod 136mg, Fiber 1g, Pro 2g
Review: I made these rolls for a ladies luncheon I was hosting and
they were a smash hit! One lady, who often brings her homemade rolls,
even asked for the recipe! My husband is not a big bread eater, but
asked for a roll instead of toast for breakfast until they were gone.
Review: I make bread all the time, and have taught myself shortcuts
to make it less time consuming. The optimal way for yeast is to let
it rise in warm water, but u can skip step and just add it to ur dry
ingredients. It will rise, unlike what nemeneme said! It just takes
alittle longer! But it will work. As far as the new baker that added
that less of flour, u need to practice again and again. U didn't do
the recipe correctly Baking is an art! Once u get the hang of it, it
is easy to make!
Review: These are delicious! The addition of mashed potatoes makes
them outstanding in our house. These will make the regular bread
rotation, for sure!
Review: I've been making these rolls for years and they always turn
out well. I even put in cold mashed potatoes and they turn out well.
One of my grandsons will always be here if he knows I'm making these.
They freeze well also - just wrap them in foil and warm in the oven.
Review: Delicious rolls and so easy to make. For those of you who had
trouble with yours not turning out right or had trouble following the
directions. Go back and slowly read the directions again! She has
them clearing written out. Dry yeast has to be dissolved in water so
it can grow and do it's job before adding it to your other bread
ingredients or it won't rise properly. She clearing states to
dissolved it in 2/3 cup of warm (not hot) water and add it later to
your warm (not cold or hot mashed potatoes), shortening, eggs and
salt, then mix well before adding your flour. When making any kind of
bread involving yeast its a very good idea to purchase a good quality
baking thermometer because it's critical not to have your water to
cool or to hot if you want your bread to turn out right. If your
liquid is to cold your yeast won't grow and if it's to hot it will
kill your yeast both of which will result in failure. Ideally your
liquid should be no cooler then 90 degrees and no hotter then 120
degrees if you want a nice loaf of any kind of yeast bread. I usually
make sure my liquid is somewhere between 110 to 120 degrees. You also
want a nice warm place to let it rise with no cool drafts. I usually
turn my oven on it's lowest setting while starting my bread and place
a small bowl of water in the bottom of my oven so my crust doesn't
dry out while rising. Once the oven reaches it's lowest temp I then
turn my oven off and let it sit to cool a bit. My lowest oven setting
is 150 degrees. Once I get my bread together and in a greased bowl my
oven has cooled down to just the right temp for my bread to rise and
I don't have to worry about any drafts while it rises. I do the same
thing after I've shaped my loaves and after they have risen I
carefully and gently take them out of the oven to heat it to it's
baking temperature then return my loaves to bake. I also brush either
butter or an egg wash on top of my loaves before they do their final
rise. For those of you who are new to baking bread if you use an egg
wash on your bread your crust will be chewy and if you use butter it
will be soft. Some like it one way and some the other and a few of us
like it both ways depending on what kind of bread your making. Hope
this helps some of you new to baking bread. It takes more work to
make fresh homemade bread but is so rewarding and you know exactly
what your feeding your family without all those preservatives they
add to store bought bread these days that every one knows are
unhealthy and dangerous to be eating. One more thing, you can shape
your remaining dough into balls, freeze them on a cookie sheet or
jelly roll pan then put them in freezer Ziploc bags and take them out
place them in a greased biscuit pan to thaw on your counter (fast),
slightly warm oven (faster) or in your fridge (over night) and rise
and bake as usual. They will taste just like you just made them fresh.
Review: Made these over the weekend and I was impressed with how easy
they were and how delicious. My family loved them and I will Make
again this weekend. The best yeast bread I have ever made.
Review: I saw this recipe yesterday and immediately printed it. I
then made the rolls since I had some potatoes that needed to be used.
They are some of the best rolls I've ever tasted! I made one third as
dinner rolls and used the rest for cinnamon rolls. Delicious!!!
S(Internet address):
https://www.tasteofhome.com/collection/easy-yeast-bread-recipes/
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Per Serving (excluding unknown items): 106 Calories; 3g Fat (29.3%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0412