- Exported from MasterCook
GOLDEN POTATO ROLLS
1 Preparation Time :
Categories : Diabetic Breadmaker
Vegetables
Amount Measure Ingredient -- Preparation Method -- -- --
1 pk Active dry yeast (1/4 oz.)
1/2 c Warm water
-(110-115 degrees F.)
1 c Milk
3/4 c Shortening or margarine
1 1/4 c Leftover mashed potatoes
1/2 c Sugar
2 ts Salt
8 c To
8 1/2 C A-p 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;
2 hours
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
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 minutes or until golden. Yield: 3 dozen.
Diabetic Exchanges: One roll (prepared with skim milk and margarine)
1 1/2 starch,
1 fat; also,
170 calories,
168 mg sodium,
12 mg
28 gm carbohydrate,
4 gm protein,
5 gm fat.
SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman
93 POSTED BY: Jim Bodle
12/93 - - - - - - - - - - - - - - - - - -
