Potato rolls^

Yield: 12 servings

Measure Ingredient
1 pack Yeast
1 tablespoon Brown sugar
¾ cup Water
2 teaspoons Salt
¼ cup Olive or vegetable oil
2 \N 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

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