• 2servings
  • 180minutes
  • 225calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, H, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 medium (about 1 pound) all-purpose potatoes , peeled and cut into 1-inch chunks

  2. 2 tablespoon(s) sugar

  3. 1 tablespoon(s) salt

  4. 2 package(s) quick-rise yeast

  5. 9 3/4 cup(s) (approximately) all-purpose flour

  6. 4 tablespoon(s) (1/2 stick) 4 tablespoons margarine or butter (1/2 stick) , margarine or butter

  7. 2 large eggs

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan over high heat, heat potatoes and 4 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Drain potatoes, reserving 1 cup potato cooking water. Return potatoes to saucepan. With potato masher, mash potatoes until smooth.

  2. In large bowl, combine sugar, salt, yeast, and 3 cups flour. In 1-quart saucepan over low heat, heat margarine or butter, 1 cup water , and reserved potato water until very warm (120 to 130 degrees F.). Margarine or butter does not need to melt completely.

  3. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 egg, 1 egg yolk, and 1 cup flour, gradually, to make a thick batter; continue beating 2 minutes, scraping bowl often. Refrigerate egg white to brush on rolls later. With wooden spoon, stir in mashed potatoes then 5 cups flour, 1 cup at a time, to make a soft dough. (You may want to transfer mixture to a larger bowl for easier mixing.)

  4. Turn dough onto well-floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 3/4 cup) while kneading. Cut dough into 24 equal pieces; cover and let rest 15 minutes for easier shaping. Grease a 17- by 11 1/2-inch roasting pan.

  5. Shape dough into balls and place in roasting pan. Cover pan with plastic wrap and refrigerate overnight. When ready to bake, remove plastic wrap; cover with towel and let rise in warm place (80 to 85 degrees F) until doubled, about 30 minutes. (If you like, you can bake rolls the same day. After shaping into balls, cover and let rise in warm place until doubled, about 40 minutes, then bake as directed in step 6.)

  6. Preheat oven to 400 degrees F. With fork, beat reserved egg white. Brush rolls with egg white. Bake rolls 25 to 30 minutes until golden and rolls sound hollow when lightly tapped. Cool slightly to serve warm. Or, remove rolls from pan and cool on wire rack to serve later. Reheat if desired. Pull rolls apart to serve.


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