* Exported from MasterCook *
Bread, Garlic Potato Rolls
Recipe By :Libbie Summers
Serving Size : 18 Preparation Time :0:45
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bulbs garlic
olive oil
8 ounces purple potatoes -- cooked and coarsely mashed (1 cup)
2 tablespoons packed brown sugar
1 cup warm milk -- (105F to 115F)
3 cups bread flour
2 teaspoons salt
1/4 ounce active dry yeast
Vegetable oil
1 egg
1 tablespoon water
1/4 cup butter -- softened (optional)
Prep: 45 mins
Bake: 25 mins
Rise: 1 hr 40 mins
Preheat oven to 425F. Cut the tips from garlic bulbs. Wrap in foil,
cut side up, and drizzle with olive oil. Enclose garlic in foil. Bake
for 25 min or until softened. When cool enough to handle, squeeze
garlic from cloves and mash.
In a large bowl stir together potatoes, garlic, brown sugar, and milk
with a wooden spoon until combined but not smooth. Add 2C of the
flour, the salt, and yeast; stir until thoroughly combined (potatoes
will be lumpy). Stir in enough of the remaining flour, 1/4C at a
time, until dough is soft and tacky, stirring well after each
addition. Turn dough out onto a lightly floured surface. Knead in
enough of the remaining flour until dough becomes firmer but is still
smooth and elastic, about 5 minutes. Shape dough into a ball. Place
in a lightly oiled large bowl, turning once to coat. Cover; let rise
in a warm place for 1 to 1 1/2 hrs or until double in size.
Return dough to lightly floured surface (dough will be sticky).
Cover; let rest for 10 min more. Line a large baking sheet or a
15x10x1" baking pan with parchment paper; set aside.
Divide dough into 18 equal pieces. Shape each piece into a ball.
Arrange balls on the prepared baking sheet with sides of rolls
touching. Cover; let rise in a warm place for 40 min or until double in size.
Reduce heat to 375F. In a small bowl lightly beat egg with the 1T
water. Brush over rolls. Bake for 25 min or until golden brown,
covering with foil the last 10 minutes of baking. Remove and cool for
5 min. If desired, spread with butter while warm.
From the Test Kitchen
Prepare rolls as directed. Transfer to a storage container. Cover and
store at room temp for up to 24 hrs. To reheat, wrap in foil and heat
in a 350F oven for 10 to 15 min or until warm.
Source:
"BHG.com"
Start to Finish Time:
"0:25"
T(rise):
"1:40"
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Per Serving (excluding unknown items): 135 Calories; 4g Fat (24.7%
calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary
Fiber; 21mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0
Other Carbohydrates.