* 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/>"
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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