Refrigerator Potato Rolls
Adapted from
Better Homes & Gardens, Home Style Cooking
32 servings
| 1 1/4 lbs baking potatoes | 1/2 c light margarine, softened | ||
| peeled and quartered | 1/3 c granulated sugar | ||
| 4 1/2 c unbleached flour | 1 1/2 tsps salt | ||
| 1 tbsp dry yeast, 1 package | 2 whole eggs | ||
| 1 c fat-free milk |
In a large pot, cook potatoes in boiling salted water for 20 minutes, or until tender. Drain. Mash potatoes to make two cups; set aside. In a mixing bowl, combine one and half cups flour and yeast; set aside. In a saucepan, heat milk, margarine, sugar, and salt until 115 degrees on thermometer, stirring constantly. Remove from heat and add potatoes. Add to flour mixture. Add eggs and mix well. Stir in remaining flour. Place dough in prepared bowl; turning to coat all sides. Cover and chill for several hours. Divide dough in half. With floured hands, shape into 16 equal portions. Place portions into prepared 9" x 9 "x 2" pan. Repeat with remaining dough. Cover and let rise for one hour, or until until doubled in size. Bake in a preheated 375 degree oven for 35 minutes, or until lightly browned on top.
| Calories | 106 | %CFF | 17 % | |
| Total Fat | 2 g | Saturated Fat | 0.3 mg | |
| Protein | 3 g | Cholesterol | 12 g | |
| Carbohydrates | 17 g | Sodium | 140 mg | |
| Sugars | 3 g | Fiber | 0.8 g | |
|
2.1 WW Points | ||||
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