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Potato Rolls
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 72 - Change
Nutritional Facts
Servings Per Recipe: 72

Amount Per Serving
Calories 78
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 8mg
Sodium 69mg
Total Carbohydrate 12g
Dietary Fiber 0g
Sugars 0g
Protein 2g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Potato Rolls

Recipe Tags: Bread Recipes

Date Added: March 09, 2018


1 Package Dry Yeast active
Cup Vegetable Shortening
2 Teaspoons Salt coarse
8 Cups Flour all-purpose
1/2 Cup Water warm(105-115' F.)
1 Cup Milk scalded
1 Cup Potato mashed
2 Eggs well beaten
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1. Soften yeast in water.

2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk.

3. Let cool to lukewarm; add eggs and yeast; mixing well.

4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead.

5. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic.

6. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top.

7. Cover with towel; let stand in warm, draft-free place until doubled.

8. Shape dough into rolls; place in greased muffin cups and let rise until double.

9. Bake in preheated 400 F. oven 15 to 20 minutes; cool on racks.

10. Brush tops with melted butter.

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Dietary Notes:
This recipe is very low-sodium with 68.94mg per serving, low-fat with 2.44g per serving, low-saturated fat with 0.46g per serving and low-cholesterol with 7.74mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, Potato allergies.
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