This is the first Cooking Light recipe I've ever had go wrong. After following the recipe to the letter and waiting for the first rising to complete, I found my dough so tacky that I ended up adding an additional 2-3 cups of flour. It was then too impossible to form the rolls for the second rising, not to mention the amount of dough had been diminished due to the necessary addition of flour. So I ended up with 18 blobs of dough (even after the addition of flour, it was impossible to form the recipe's rolls due to the stickiness of the dough). Following the second "rising," the blobs swelled sideways and off my pan into the interior of my oven. Once I had cleaned out the oven and was ready to bake, I had two baking pans of very flat bread which looked more like focaccia than rolls. The taste of the rolls once they were baked did not make all the work and the mess worthwhile. I'll look for a different recipe if I ever try potato rolls again.
Adding potato to the dough creates light texture. Bake these rolls up to 1 month ahead. Cool completely, wrap in heavy-duty aluminum foil, and freeze. Thaw completely, and reheat (still wrapped in foil) at 375º for 12 minutes or until warm. Try using the leftover rolls to make miniature sandwiches with turkey and relish.
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- Calories: 121
- Calories from fat: 16%
- Fat: 2.1g
- Saturated fat: 1g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 3.6g
- Carbohydrate: 21.6g
- Fiber: 0.9g
- Cholesterol: 13mg
- Iron: 1.2mg
- Sodium: 165mg
- Calcium: 7mg
- 2 cups cubed peeled baking potato
- 4 teaspoons sugar, divided
- 1 package dry yeast (about 2 1/4 teaspoons)
- 4 1/4 cups bread flour, divided
- 3 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 1 large egg
- Cooking spray
- 2 tablespoons bread flour
- Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork.
- Cool reserved cooking liquid to 105° to 115°. Stir in 1 teaspoon sugar and yeast. Let stand 5 minutes.
- Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a knife. Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt, and egg in a large bowl, stirring until well blended.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
- Divide dough in half; divide each half into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape portion into a 2-inch-long oval on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.
- Repeat procedure with remaining dough portions, placing 12 rolls on each of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and let rise 45 minutes or until doubled in size.
- Preheat oven to 350°.
- Bake at 350° for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top. Rotate baking sheets; bake an additional 10 minutes or until rolls are browned on bottom, lightly browned on top, and sound hollow when tapped. Remove from pan; cool on wire racks.
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