Easy Potato Rolls
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."
- 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
Mix and knead together all ingredients in bread machine keading cycle.
Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
Round each piece into a smooth ball.
Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
Preheat the oven to 325.
Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
Rolls should be golden brown when done. Brush with additional melted butter.
Let cool slightly and turn out on a rack to cool.
Tips & Variations
No special items needed.