Recipe - Potato Supper Rolls

1 md Baking potato,
peeled and cut into
11/2inch pieces
1 cup Skim milk
1 pack Dry yeast
3 Three fourths cup Bread flour, divided
2 tablespoon Sugar
Three fourths teaspoon Salt
2 tablespoon Margarine, softened
1 Egg, lightly beaten
Vegetable cooking spray

Directions: Place potato in a small saucepan; cover with water, and bring
to a boil.

Reduce heat, and simmer, uncovered, 15 minutes or until very tender; drain.
Press potato through a sieve into a bowl. Set aside One half cup potato, and
discard remaining potato.

Heat milk over mediumhigh heat in a heavy saucepan to 180 deg or until
tiny bubbles form around edge. (Do not boil.) Remove from heat; let cool
until very warm (120130 degrees).

Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir well. Add
One half cup potato, very warm milk, margarine, and egg; beat at medium speed of
an electric mixer until smooth. Add 1 cup flour; beat until smooth. Stir in
1One fourth cups flour to form a soft dough. Turn dough out onto a lightly
floured surface. Knead dough until smooth and elastic (about 10 minutes);
add enough of remaining flour, 1 tablespoon at a time, to prevent dough
from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 45
minutes or until doubled in bulk.

Punch dough down, and turn dough out onto a lightly floured surface; knead
lightly 4 or 5 times. Divide dough in half; cut each half into 8 equal
portions, shaping each piece into a ball with lightly floured hands. (Cover
remaining dough while working to prevent it from drying out.) Place balls 3
inches apart on baking sheets coated with cooking spray. Cover and let rise
in a warm place (85 degrees), free from drafts, 25 minutes or until doubled
in bulk.

Uncover dough. Bake at 325 degrees for 23 minutes or until lightly browned.

Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g (SAT
0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg; IRON 1.6mg;
SODIUM 140mg; CALCIUM 27mg
Posted to MMRecipes Digest V4 #003

From: Julie Bertholf jewel1@ix.netcom.com

Date: Thu, 2 Jan 1997 00:05:16 0800