Breakfast Potato Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 33
Ingredients
6 cups plain White Lily flour2 small potatoes cooked with water to equal one cup2 eggs mixed with buttermilk to equal 1 cup1/2 cup Canola Oil3/4 cup sugar2 tsp. salt4 1/2 tsp dry yeast dissolved in 1/4 cup lukewarm water
Boil potatoes in a small amount of water. When done, mash potatoes and mix with potato water to equal one cup. Mix 2 eggs with enough buttermilk to equal one cup. Mix yeast with lukewarm water. Let dissolve for a few minutes. Mix sugar, salt, oil, potato mixture, egg mixture, and yeast mixture together. (Make sure potato mixture and egg mixture has cooled down before adding the yeast mixture.) Gradually add flour until dough has absorbed the liquid. Place dough on floured board and knead for about 10 minutes. Let rise in a warm place until double in bulk. Knead a few minutes again. Make into individual rolls. Let rise untl double in bulk. Bake in 425 degree oven for about 10-12 minutes. Be sure pans are sprayed with an oil spray.
This is a favorite roll recipe. Each roll has about 140 calories, is filled with nutrition, and is very satisfying.
Number of Servings: 33
Recipe submitted by SparkPeople user JJGAINES.
This is a favorite roll recipe. Each roll has about 140 calories, is filled with nutrition, and is very satisfying.
Number of Servings: 33
Recipe submitted by SparkPeople user JJGAINES.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 3.9 g
- Cholesterol: 13.0 mg
- Sodium: 149.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
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