Try this Icebox Potato Rolls recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in warm water. In another bowl pour scalded milk over shortening. Stir until shortening is melted, then add the dissolved yeast & the riced potatoes. Beat eggs, sugar & salt well. Sift & measure flour. Add 4 cups flour & beat the batter well. Stir in the remaining flour. Place dough in greased bowl. Spread the top lightly with oil. Cover bowl. Chill the dough at least 24 hours in refrigerator. It will keep for a week. Take out of refrigerator 2 hours before baking. This dough makes a good coffee cake as well as unusually good rolls. These may be made into rolls & frozen up to 3 weeks. Makes 60 medium sized rolls. BONNIE MC CLURE MARIANNA, AR From
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 209 | ||
Calories from Fat: 46 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 36.8mg | 1 % | |
Potassium 78mg | 2 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 33.9g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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