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The key to these rolls are the mashed potatoes. If you find yourself making some for dinner, make extra so you can make these rolls anytime you need to. Oh and here is the secret for my famous after Thanksgiving sandwich. Bread and butter pickles, dark meat turkey, stuffing and butter. Not the healthiest, but I only get them once a year.
Happy New Year! Stay tuned for more!
Simple Yeast Rolls
4 1/2 cups all-purpose flour
2 1/2 teaspoons regular active dry yeast
1 1/4 teaspoons salt
1 cup refrigerated mashed potatoes
1 cup milk
3 tablespoons honey
6 tablespoons butter or margarine, softened
1. In a large bowl, mix 1 1/2 cups of the flour, the yeast and salt.
2. In a medium microwavable bowl, mix potatoes, milk, honey and 1/4 cup of butter. Microwave uncovered on high for 1 minute or until the mixture reaches 110 degrees Fahrenheit.
3. Add the potato mixture to the flour mixture, stirring until blended.
4. Stir in eggs
5. Add 2 cups flour to potato mixture, stiffing until soft dough forms.
6. On a floured work surface, knead dough 10 minutes or until the dough is smooth and springy, adding enough of the remaining cup of flour to prevent hands from sticking to dough. (Dough will be soft)
7. In a greased bowl, place dough; turn greased side up. Cover; lit rise in a warm place 1 hour or until doubled in size. (Dough is ready when an indent is made and it stays indented).
8. Punch the dough down; let rest 5 minutes.
9. Spray 2 8inch square pans with cooking spray. Divide dough into 18 equal portions. Shape each portion into a ball. Place in pans; spray dough with cooking spray.
10. Cover, let rise 30 minutes or until the dough doubles in size
11. Heat oven to 350 degrees. bake rolls 30 minutes or until browned. Melt remaining 2 tablespoons of butter; brush over rolls. Serve warm.
Calorie count: 176 per roll
Carbohydrate count: 28 grams.