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Potato Dough (For Rolls)

Potato Dough (For Rolls recipe image
This International bread features YEAST, WARM WATER, SCALDED MILK, MASHED POTATOES WITHOUT MILK, MARGARINE. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 100
Calories: 4944.7
Dietary: Vegetarian
Description
This International bread features YEAST, WARM WATER, SCALDED MILK, MASHED POTATOES WITHOUT MILK, MARGARINE. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 package YEAST
  • 1 cup WARM WATER
  • 4 cup SCALDED MILK
  • 2 cup MASHED POTATOES WITHOUT MILK
  • 1/2 cup MARGARINE
  • 1/2 cup BUTTER
  • 1 cup SUGAR
  • 18 1/2 cup FLOUR
  • 2 ea BEATEN EGGS
  • 1 tablespoon SALT
Directions
  1. 1
    In Aa MEDIUMmedium BOWLbowl, COMBINEcombine YEASTyeast ANDand WATERwater.
  2. 2
    INin Aa LARGElarge BOWLbowl, COMBINEcombine MILKmilk, POTATOESpotatoes, MARGARINEmargarine, BUTTERbutter, ANDand SUGARsugar.
  3. 3
    LETlet COOLcool TOto LUKEWARMlukewarm, THENthen ADDadd YEASTyeast MIXTUREmixture ANDand 1/3 OFof THEthe FLOURflour.
  4. 4
    LETlet STANDstand FORfor 20 MINUTESminutes ORor UNTILuntil BUBBLESbubbles FORMform.
  5. 5
    ADDadd EGGSeggs, SALTsalt, ANDand REMAININGremaining FLOURflour.
  6. 6
    DOUGHdough SHOULDshould BEbe SOFTsoft.
  7. 7
    TURNturn OUTout ONTOonto Aa FLOUREDfloured SURFACEsurface.
  8. 8
    KNEADknead UNTILuntil SATINYsatiny, ADDINGadding MOREmore FLOURflour ASas NEEDEDneeded TOto KEEPkeep DOUGHdough FROMfrom STICKINGsticking.
  9. 9
    PLACEplace INin Aa GREASEDgreased BOWLbowl TURNINGturning TOto COATcoat.
  10. 10
    LETlet RISErise INin Aa WARMwarm PLACEplace UNTILuntil DOUBLEDdoubled INin SIZEsize.
  11. 11
    SHAPEshape INTOinto ROLLSrolls ANDand BAKEbake ACCORDINGaccording TOto INDIVUALindivual DIRECTIONSdirections ORor FORMform INTOinto BALLSballs ABOUTabout THEthe SIZEsize OFof OFof Aa GOLFgolf BALLball ANDand DIPdip INin MELTEDmelted MARGARINEmargarine.
  12. 12
    PLACEplace SIDESsides TOUCHINGtouching INin Aa 9" Xx 13" BAKINGbaking PANpan.
  13. 13
    BAKEbake ATat 350 DEGdeg Ff FORfor 20 TOto 25 MINUTESminutes ORor UNTILuntil GOLDENgolden INin COLORcolor.
  14. 14
    COOLcool INin THEthe PANpan ORor TURNturn OUTout ONTOonto CLEANclean SURFACEsurface

Nutrition Facts

Servings 100

Amount Per Serving
Calories 4944.7kcal
% Daily Value *
Total Fat 64.1g99%
Saturated Fat 27.4g137%
Cholesterol 255.8mg86%
Sodium 15313.4mg639%
Total Carbohydrate 936.9g313%
Dietary Fiber 32.6g131%
Sugars 76.9g
Protein 128.4g257%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, bread, butter, dough, eggs, flour, international, margarine, mashed, milk, potato, potatoes, rolls, salt, scalded, sugar, title, vegetarian, warm
Read it online: https://www.chefs-mate.com/recipe/potato-dough-for-rolls/