potato rolls^
| Measure | Ingredient |
|---|---|
| 1 pack | Yeast |
| 1 tablespoon | Brown sugar |
| ¾ cup | Water |
| 2 teaspoons | Salt |
| ¼ cup | Olive or vegetable oil |
| 2 | Eggs, lightly beaten |
| 1 cup | Mashed cooked potato |
| 4 cups | To 4 1/2 flour |
Proof yeaast in sugar and water. Mix in salt, oil, eggs, and potatoes.
Beat in flour to form a soft dough.
Knead dough until smooth and elastic, about 10 minutes, adding flour as needed. (Dough should be somewhat sticky.) Put in a greased bowl, turn to coat top, cover and let rise until doubled.
Punch down; divide in 12 pieces, shape into rolls. Place on a greased cookie sheet. Cover loosley with a cloth and let rise until doubled.
Bake in a preheated 375F. oven until golden and sound hollow when tapped.
Per roll:
237cal., 6g pro., 6g fat, 39g carb., 368mg sod., 35mg chol., 2¼ starch/bread, ⅕ meat and 1 fat exchanges.
Family Circle 7-19-94.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95
