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Golden Potato Rolls |
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Serves: 36 Print this RecipeThis tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. Noni Ruegner, Salt Lake City, Utah 1 (1/4-ounce) package active dry yeast 1/2 cup warm water (110° to 115°) 1 cup milk 3/4 cup shortening or margarine 1-1/4 cups leftover mashed potatoes 1/2 cup sugar 2 teaspoons salt 8 to 8-1/2 cups all-purpose flour, divided 2 eggs, beaten Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted. Remove from the heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs; mix well. Cover loosely and allow to stand for 2 hours (the dough will be like a sponge). Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into thirds. On a floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise 30 minutes or until nearly doubled. Bake at 400° for 15 minutes or until golden. Diabetic Exchanges: One roll (prepared with skim milk and margarine) equals 1-1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg cholesterol, 28 gm carbohydrate, 4 gm protein, 5 gm fat. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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