Gram's Potato Rolls Recipe

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Gram's Potato Rolls
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Ingredients
14
Count
Nutrition
1023
Calories
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Ingredients:

Directions:

  1. Place oats in a food processor, and process until ground. Spoon ground oats into a bowl; set aside.
  2. Place potato in a medium saucepan; cover with water, and bring to a boil. Cook for 10 minutes or until potato is tender. Place potato and cooking liquid in food processor, and process until smooth; set aside.
  3. Dissolve yeast and 1 teaspoon sugar in 1/3 cup warm water in a large bowl; let stand 5 minutes. Stir in pureed potato mixture, 1 cup water, milk powder, 1/4 cup sugar, oil, and salt. Add ground oats and 3 cups flour; beat at medium speed of a mixer until smooth. Stir in 3 1/2 cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  4. 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 bulk. Punch dough down, and turn out onto a lightly floured surface. Divide dough in half; cover one half tightly with plastic wrap, and refrigerate. Divide other half into 24 equal portions. Divide each portion into 3 equal pieces; shape each piece into a ball. Place 3 balls in each of 24 muffin cups coated with cooking spray. Brush egg white over rolls, and sprinkle with seeds. Cover and let rise 45 minutes or until doubled in bulk.
  5. Preheat oven to 350°. Uncover the dough; bake at 350° for 12 minutes or until golden. Remove remaining half of dough from refrigerator; uncover and let stand 15 minutes or until room temperature. Divide dough into 24 equal portions, and proceed as above.
  6. Note: To make 2 (9-inch) loaves, divide dough in half. Roll each into a 14 x 8-inch rectangle. Starting at short side, roll up each rectangle, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaves, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Brush egg white over loaves, and sprinkle with seeds. Cover and let rise 45 minutes or until doubled in bulk. Uncover and bake at 350° for 40 minutes, shielding tops of loaves with foil after 25 minutes, if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1022.87 Kcal (4283 kJ)
Calories from fat 92.31 Kcal
% Daily Value*
Total Fat 10.26g 16%
Cholesterol 0.92mg 0%
Sodium 1216.7mg 51%
Potassium 360.74mg 8%
Total Carbs 199.39g 66%
Sugars 10.42g 42%
Dietary Fiber 9.68g 39%
Protein 28.56g 57%
Iron 2.6mg 14%
Calcium 159mg 16%
Amount Per 100 g
Calories 204.47 Kcal (856 kJ)
Calories from fat 18.45 Kcal
% Daily Value*
Total Fat 2.05g 16%
Cholesterol 0.18mg 0%
Sodium 243.21mg 51%
Potassium 72.11mg 8%
Total Carbs 39.86g 66%
Sugars 2.08g 42%
Dietary Fiber 1.94g 39%
Protein 5.71g 57%
Iron 0.5mg 14%
Calcium 31.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.5
    Points
  • 26
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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