Easy Potato Rolls
Recipe: #17395
February 15, 2015
Categories: Breads, Breakfast, Budget-Friendly, Brunch, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
"They freeze well. They are a good base for flavored or colored rolls."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (82.7 g)
- Calories 245
- Total Fat - 8.9 g
- Saturated Fat - 5 g
- Cholesterol - 61.3 mg
- Sodium - 323.8 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 1.7 g
- Sugars - 3.3 g
- Protein - 6.6 g
- Calcium - 29.8 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix and knead together all ingredients in bread machine keading cycle.
Step 2
Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
Step 3
Round each piece into a smooth ball.
Step 4
Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
Step 5
Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
Step 6
Preheat the oven to 325.
Step 7
Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
Step 8
Rolls should be golden brown when done. Brush with additional melted butter.
Step 9
Let cool slightly and turn out on a rack to cool.
Tips & Variations
No special items needed.
Related
