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    Tender Potato Rolls


    Source of Recipe


    Jennifer

    Recipe Introduction


    Prep: 30 minutes
    Rise: 1 hour 45 minutes
    Bake: 15 minutes


    List of Ingredients




    3 to 3-1/2 cups bread flour or all-purpose flour
    1 package active dry yeast
    3/4 cup water
    1/2 cup milk
    1/3 cup shortening
    1/4 cup sugar
    1 teaspoon salt
    1/3 cup packaged instant mashed potato flakes
    1 egg

    Recipe



    1. In a large mixing bowl stir together 1 cup of the
    flour and the
    yeast. In a medium saucepan heat and stir the water,
    milk,
    shortening, sugar, and salt just until warm (120
    degrees F to 130
    degrees F) and shortening almost melts. Stir in the
    potato flakes.
    Let stand for 1 minute. Add milk mixture to dry
    mixture along with
    the egg. Beat with an electric mixer on low to medium
    speed for 30
    seconds, scraping the sides of the bowl. Beat on high
    speed for 3
    minutes. Using a wooden spoon, stir in as much of the
    remaining
    flour as you can.
    2. Turn dough out onto a lightly floured surface.
    Knead in enough of
    the remaining flour to make a moderately stiff dough
    that is smooth
    and elastic (6 to 8 minutes total). Shape dough into a
    ball. Place
    dough in a lightly greased bowl, turning once to
    grease surface of
    the dough. Cover and let rise in a warm place until
    double in size
    (about 1-1/4 hours).
    3. Punch dough down. Turn dough onto a lightly floured
    surface.
    Divide the dough in half. Cover and let rest for 10
    minutes. Lightly
    grease two 8x8x2-inch or 9x9x2-inch baking pans.
    4. On a lightly floured surface, roll each portion of
    dough to 1/2-
    inch thickness. Cut dough with a floured 2-1/2-inch
    round cutter.
    Place rolls in prepared baking pans. Cover and let
    rise in a warm
    place until nearly double in size (30 to 40 minutes).

    5. Bake in a 375 degree F oven for 15 to 20 minutes or
    until golden.
    Immediately remove rolls from pans. Cool the rolls on
    wire racks.
    Makes 20 to 24 rolls.
    Make-Ahead Tips: Before letting the shaped roll dough
    rise, cover
    shaped rolls in pan with oiled waxed paper, then with
    plastic wrap,
    and refrigerate for 2 to 24 hours. Remove from
    refrigerator and let
    stand, covered, at room temperature for 20 minutes.
    Bake following
    directions above. Or, up to 2 weeks ahead, prepare and
    bake the
    rolls. Wrap in moisture-vapor proof wrap and freeze.

 

 

 


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