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Ingredientes
- 3Â 3/4 c. all-purpose flour or possibly bread flour
- 1 pkt active dry yeast
- 1/4 c. sugar
- 1/2 tsp salt
- 6 Tbsp. cool butter or possibly margarine cut into
- Â Â chunks
- 1/2 c. freshly mashed potatoes
- 3/4 c. lowfat milk
- 1 x egg
- Â Â Melted butter
Direcciones
- 1. In a food processor fitted with a steel blade, process 3-1/4 c. flour, the yeast, sugar, and salt just to blend. With on/off pulsing, cut in butter finely, till it almost disappears.
- 2. In a separate bowl, mix together mashed potato, lowfat milk, and egg. With processor motor running, quickly add in potato mix to yeast mix. Process till mix comes away from the side of the bowl.
- 3. Process 30 seconds to knead dough. If dough is sticky, add in more flour and process 15 to 30 seconds longer. Dough should feel tacky, smooth, elastic, and hot but not warm.
- 4. Remove dough from processor and shape into a ball. Place ball in an oiled bowl, turn to cover it with oil, and cover bowl with plastic wrap or possibly a damp towel. Let dough rise till doubled in bulk.
- 5. Punch dough down. Let rest 5 min. Divide dough into 24 pcs (approximately 1-1/4 ounces each). Shape each piece into a ball, tucking the edges under to draw the surface of the dough tight. Arrange the dough in 2 round cake or possibly pie pans. Cover loosely with plastic wrap or possibly a damp towel and let rise till doubled in bulk.
- 6. Preheat oven to 375 degrees F. Brush tops with melted butter. Bake till golden (20 to 30 min). Remove from pan to cold on a wire rack. Brush tops again with melted butter.
- Makes 2 dozen rolls.
- NOTES : Here's a fast way to make absolutely delicious golden brown pan rolls!
