Golden Potato Rolls

Ready in 1 hour

Try this Golden Potato Rolls recipe, or contribute your own. "Breads" and "Diabetic" are two of the tags cooks chose for Golden Potato Rolls.

"I like making potato rolls in a variety of shapes. To fit more in one pan you can make balls of dough and place them in rows close to each other in a greased baking pan. Other varieties include "cloverleaf," "four-leaf clovers" and "Parker House".
Whatever shape you give them they're sure to delightful with their light, melt-in-your-mouth texture and flavor. Especially wonderful when accompanying a steaming bowl of beef barley soup!"

- CompulsiveBaker

Top-ranked recipe named "Golden Potato Rolls"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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3/4 c Shortening; or margarine
1/2 c Sugar
1 pk Active dry yeast; (1/4 oz.)
1 c milk
1 1/4 c potatoes; Leftover mashed
2 ts Salt
8 c A-p flour; (up to 8 1/2 C)
1/2 c Warm water
2 Eggs; beaten

Original recipe makes 1

Batch  

Preparation

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 inch circle. Cut each circle into 12 pie shape wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, on greased baking sheets. Cover and let rise 30 minutes or until nearly doubled. Bake at 400 degrees F. for 15 minutes or until golden. Yield: 3 dozen. 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. SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Absolutely wonderful and totally easy. I did substitute the yeast with quick-rise yeast. Combine that with my Kitchen mixer and these whip up in no time!
robvan426 3 years ago
I really enjoyed the potato rolls. I was suprised at how long it took to make them, with all the rising, and the rising, and the rising. I think my husband was expecting a lighter fluffier roll. They didn't turn out heavy or dense though. They taste very good and I will make them again. Thanks for the recipe.
Rousselam 3 years ago
I like making potato rolls in a variety of shapes. To fit more in one pan you can make balls of dough and place them in rows close to each other in a greased baking pan. Other varieties include 'cloverleaf,' 'four-leaf clovers' and 'Parker House'. Whatever shape you give them they're sure to delightful with their light, melt-in-your-mouth texture and flavor. Especially wonderful when accompanying a steaming bowl of beef barley soup!
CompulsiveBaker 5 years ago
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