POTATO ROLLS

SWEET POTATO ROLLS

This makes 32 dinner rolls. {In 2 pans}

 

Prepare 4 portions of instant mashed potatoes

4 cups flour

1 pkg yeast

1 tsp salt

2 eggs

1 cup milk

1 stick butter

cup sugar

 

Mix 2 cups flour and yeast in large bowl.

In a saucepan heat milk, butter and sugar to lukewarm, stirring to melt butter.

Remove from heat, add potato mixture. Add to dry ingredients.

Add eggs, mix well with wooden spoon.

Beat @ low speed 30 seconds, the beat @ high with mixer 3 minutes.

By hand, stir in 2 more cups flour to make a soft dough. Place dough in greased bowl once. This can be made now or ahead of time.

~~~~ REFRIGERATE UP TO ONE WEEK~~~~

 

To use--

 

Remove dough from fridge.

Divide in half.

Shape into 16 ball-shaped rolls by hand.

Put into greased, rectangular baking pan.

Repeat with other half of dough.

 

Cover and let rise until almost doubled, 45-60 minutes.

 

Bake @ 350 for 25-30 minutes. Till golden on top.

 

 

 

Points per roll: 3

2 pkgs yeast

1 cups warm water

(1) 15oz. can sweet potatoes (=one cup mashed)

cup egg beaters

1/3 cup brown sugar

cup fat free plain yogurt

cup margarine ( stick)

2 teaspoons salt

3 - 4 cups white flour

3 cups whole wheat flour

 

In small bowl stir yeast into warm water.

Let stand 5 minutes

 

In large bowl add sweet potatoes, egg beater, brown sugar, margarine, salt and yogurt. Beat together.

 

Add yeast mixture & 2 cups flour. Beat on low 30 seconds, then high for 3 minutes.

 

With wooden spoon add remaining flour. Turn out onto lightly floured surface. Knead to ball stage. Put into greased bowl, turn once. Cover. Let rise 1 hours.

 

Turn onto well floured surface. Divide dough in half. Let rest 10 minutes.

 

Roll each portion into a 16 inch circle. Cut in half. Cut in quarters. Each quarter makes 4 wedges. Roll each wedge into a crescent shape.

 

Lay in greased pan. Let rise 30 minutes.

 

Bake @ 350 for 15 minutes.

 

each: 118 calories

2 grms fat

2 grms fiber

Points per roll: 2