Potato Rolls
User Reviews
5.0
3 reviews
Excellent
Potato Rolls
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These fluffy, soft, homemade Potato Rolls are the perfect thing to go with a weeknight or special dinner. Plus, they are a great way of using up leftover mashed potatoes!
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Ingredients
- 1 Tablespoon active dry yeast
- 1 cup warm water
- 1/2 cup salted butter softened
- 1/2 cup + 1 tablespoon granulated sugar
- 2 teaspoons table salt
- 2 large eggs
- 1 cup mashed potatoes
- 5 1/2 to 6 1/2 cups all-purpose flour or bread flour
Instructions
- Dissolve yeast and sugar in the warm water. Let it foam for 5 minutes.
- Add butter, sugar, salt, and eggs and mix well. Add mashed potatoes and mix again.
- Add flour, 1 cup at a time to make a nice dough that is not too sticky.
- Knead for 5 minutes.
- Cover and let rise for 1 hour until doubled in size.
- Punch down and shape into 24 rolls, placing in two 9x13" baking dishes or a large greased baking sheet.
- Let rise for 30-45 minutes, then bake at 350°F for 20-25 minutes. Butter the tops of the rolls and bake another 2 minutes.
Equipments used:
Nutrition Information
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Calories
178kcal
(9%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
237mg
(10%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
138IU
(3%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 237mg | 10% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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