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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Amish Potato Rolls Recipe

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This recipe for Amish Potato Rolls is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs
⅓ cup sugar
1½ tsp salt
6 Tb butter (softened)
1 cup unseasoned mashed potatoes (lightly packed*)
2½ tsp instant yeast
¾ cup lukewarm water (water in which the potatoes were boiled (if possible))
4¼ - 5¼ cup AP flour
Directions:
Directions:
Add eggs, salt, sugar, butter, mashed potatoes, yeast, water, and 3 cups of flour to a large bowl.
Mix until combined.
Continue adding flour until soft dough forms.
Place the dough in a lightly greased bowl, and cover the bowl with plastic wrap.
Let the dough rise until it's doubled, about 1½ hours.
Gently deflate the dough.
Add to heavily floured surface, and knead in additional flour to form a soft, workable dough.
Divide dough into 24 balls.
Place the rolls in a lightly greased 9x13-inch pan.
Cover the pan with lightly greased plastic wrap, and let them rise for about 1½-2 hours, or until they're puffy. Towards the end of the rising time, preheat the oven to 350º.
Bake the rolls for 20-25 minutes, or until they're golden brown and feel set.
Brush with melted butter, if desired.
Number Of Servings:
Number Of Servings:
24 rolls
Personal Notes:
Personal Notes:
*1 medium baking potato will yield about 8 ounces of mashed potato.
**Nutrition values are estimates.
NUTRITION INFORMATION
SERVING: 1roll: Calories: 139kcal (7%)CARBOHYDRATES: 23g (8%)PROTEIN: 3g (6%)FAT: 3g (5%)SATURATED FAT: 1g (5%)CHOLESTEROL: 21mg (7%)SODIUM: 179mg (7%)POTASSIUM: 69mg (2%)FIBER: 1g (4%)SUGAR: 2g (2%)VITAMIN A: 105IU (2%)VITAMIN C: 2.1mg (3%)CALCIUM: 7mg (1%)IRON: 1.2mg (7%)

 

 

 

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