POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
POTATO ONION ROLLS
From a Pillsbury booklet. Dangerously addictive. I always cut the recipe in 1/2 and I used the bread maker instead of doing it by hand.
Provided by MsPia
Categories Yeast Breads
Time 2h30m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spoon flour into measuring cup; level off.
- In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
- In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at slow speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
- Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
- Grease 13x9-inch pan or two 9-inch round cake pans.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 24 equal pieces; shape into balls.
- Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
- Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Nutrition Facts : Calories 162.7, Fat 5.3, SaturatedFat 3.1, Cholesterol 30.6, Sodium 240, Carbohydrate 24.3, Fiber 1, Sugar 1.8, Protein 4.2
SWEET POTATO & CARAMELISED ONION ROLLS
Try these vegan pastries for a plant-based version of sausage rolls. Wrapped in golden pastry, harissa adds a delicious spice to the sweet potato and red onion
Provided by Liberty Mendez
Categories Snack
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
- Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
- Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.
Nutrition Facts : Calories 193 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SCALLOPED POTATO ROLL RECIPE BY TASTY
Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams
POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS
Categories Bread Microwave Mixer Onion Potato Bake Sauté Vegetarian Bon Appétit
Yield Makes 16
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
- Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
- Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
- Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)
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CHEESE, POTATO AND ONION ROLLS - DELICIOUS. MAGAZINE
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5/5 (5)Total Time 1 hrCategory Sausage Roll RecipesCalories 156 per serving
- Start with the pastry if you’re making it (see tips). Put the flour in a large bowl, whisk in the mustard powder and salt, then grate or dice in the cold butter. Rub the butter into the flour with your fingertips until it looks like breadcrumbs, then add just enough cold water (about 3 tbsp) to bring everything together into a smooth dough. Wrap well and chill (see Make Ahead).
- For the filling, put the potatoes in a pan of salted water and bring to the boil. Cook for 3-4 minutes until almost cooked. Drain, then steam dry in the hot pan for 2 minutes.
- Meanwhile, in a medium frying pan, fry the onions in the butter over a low-medium heat until soft and golden but not browned (it will take about 10 minutes). Set aside to cool slightly, then roughly chop.
- Mix the potatoes, onions, nutmeg and some salt and pepper in a large bowl until they come together to form a rough mash. Add the cheese, then mix again (see Make Ahead).
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5/5 (8)Total Time 35 minsCategory BreadCalories 145 per serving
- Cut the potatoes in half or quarters and place in a medium-large saucepan. Cover potatoes with at least an inch of cold water. Bring to a boil over high heat, then lower heat slightly and continue cooking until potatoes are tender. DO NOT DRAIN YET! Place a strainer over a medium bowl and pour potatoes and water over, reserving the potato water in the bowl and the potatoes in the strainer.
- Place 1/2 cup potato cooking water in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Scoop out the potato flesh, discarding the skin. Place in a bowl and mash with a fork. Measure out 1/2 cup of mashed potatoes and add to the bowl with the potato cooking water. Add the butter (or oil) and honey (or sugar).
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