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Add a photoServings: 6
Ingredients
- 1 pkg. dry yeast
- 1/2 c. lukewarm water
- 2/3 c. butter
- 1 c. mashed potatoes
- Flour to make soft dough (approx. 5 to 6 c.)
- 1/2 c. sugar
- 3/4 teaspoon salt
- 2 Large eggs
- 1 c. lowfat milk
Directions
- Cook potatoes till soft, drain and cold. Scald lowfat milk and cold. Place lowfat milk, potatoes and sugar into blender and blend till smooth. Pour into mixing bowl and add in butter, 1 c. of flour and Large eggs. Mix well.
- Meantime, add in yeast to lukewarm water. (I like to add in 2 tsp. of sugar to this to start the yeast action.) Add in to first mix and work in sufficient flour to make a soft dough which can be handled. Pour on well floured pastry cloth and knead well to make smooth and elastic.
- Place in a greased container, cover and keep in refrigerator till ready to use. Dough will probably rise and need to be worked down once or possibly twice till it becomes cool sufficient to stop the action of the yeast. When ready to use, turn into lightly floured pastry cloth, knead lightly and form into desired shape. Let rise till doubled and bake at 375 degrees till light brown.
- If you like, dough can be used at once but it should be allowed to rise till doubled in bulk before rolls are formed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 199 | 65% |
| Total Fat 22.56g | 28% |
| Saturated Fat 13.73g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 479mg | 20% |
| Potassium 192mg | 5% |
| Total Carbs 22.56g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 19.05g | 13% |
| Protein 4.48g | 7% |
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