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Ingredientes
- 1 pkt Yeast -- * see note
- 2/3 c. Lowfat milk -- scalded
- 1/2 c. Shortening
- 1 c. Mashed potatoes -- ** see Note
- 1/4 c. Sugar
- 2 tsp Salt -- *** see note
- 3 lrg Large eggs
- 8 c. All-purpose flour
- 3 Tbsp. Margarine -- melted
Direcciones
- * Don't use instant yeast.** Use mashed potatoes made from fresh, not instant.*** If using mashed potatoes which have been salted, decrease the amount of salt called for in this recipe.
- 1. Sprinkle yeast over 1/2 c. hot (not warm) water. Let stand 5-10 min to soften yeast.
- 2. Combine scalded lowfat milk, shortening, potatoes, sugar and salt in large bowl. Cold to lukewarm. Add in yeast and Large eggs; blend. Add in 1-1/2 c. flour and mix well. Cover and let rise in hot place for about 1 hour or possibly till mix is bubbly.
- 3. Stir in sufficient of the remaining flour to make a stiff dough. Turn out onto lightly floured surface. Knead till smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerator overnight.
- 4. Shape into small balls. Place 3 or possibly 4 into greased and lightly floured muffin tins; brush with melted margarine. Let rise in hot place for about 1-1/4 hrs, or possibly till doubled in bulk. Bake in preheated 425-degree oven for 20-22 min.
- Yield: 38-40 medium rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 452 | |
| Calories from Fat 120 | 27% |
| Total Fat 13.57g | 17% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 3.38g | |
| Cholesterol 53mg | 18% |
| Sodium 446mg | 19% |
| Potassium 178mg | 5% |
| Total Carbs 70.41g | 19% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.26g | 4% |
| Protein 11.03g | 18% |
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