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    5* Contest-Winning Potato Pan Rolls

    Source of Recipe

    .
    5* Contest-Winning Potato Pan Rolls

    Taste of Home December/January 2002
    5 reviews rate this recipe 5 Stars!
    Prep: 55 min. + rising Bake: 20 min.
    Yield: 2-1/2 dozen.

    Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas

    Ingredients:
    • 2 medium potatoes, peeled and quartered
    • 1-1/2 cups water
    • 2 packages (1/4 ounce each) active dry yeast
    • 1 teaspoon sugar
    • 1/2 cup butter, melted
    • 1/2 cup honey
    • 1/4 cup canola oil
    • 2 eggs
    • 2 teaspoons salt
    • 6 to 7 cups all-purpose flour

    Directions:
    1. In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).

    2. In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

    3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

    4. Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.

    5. Meanwhile, preheat oven to 400°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool

    1 serving (1 each) equals 165 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

 

 

 


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