MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Golden Potato Rolls
 Categories: Diabetic, Breads, Machine, Vegetables
      Yield: 36 Rolls
 
    1/4 oz Active dry yeast
    1/2 c  Water; warm (110 to 115 F)
      1 c  Milk
    3/4 c  Shortening or margarine
  1 1/4 c  Leftover mashed potatoes
    1/2 c  Sugar
      2 ts Salt
      8 c  A-P flour;
           - up to 8-1/2 c, divided
      2    Eggs; beaten
 
  Dissolve yeast in water; set aside. In a saucepan, combine milk,
  shortening, and potatoes; cook and stir over low heat just until
  shortening is melted. Remove from the heat and place in a large
  bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add
  eggs; mix well. Cover loosely and allow to stand for 2 hours.

  The dough will be like a sponge. Stir in enough of the remaining
  flour to make a soft dough. Turn out onto a floured surface and
  knead until smooth and elastic, about 6 minutes. Place in a greased
  bowl, turning once to grease top. Cover and let rise in a warm
  place until doubled, about 1 hour.

  Punch down and divide into 1/3rds. On a floured surface roll each
  portion into a 12" circle. Cut each circle into 12 pie shape
  wedges. Beginning at the wide end, roll up each wedge. Place rolls,
  point side down, on greased baking sheets. Cover and let rise
  30 minutes or until nearly doubled.

  Bake at 400 F for 15 minutes or until golden.
  
  Exchanges: One roll (prepared with skim milk and margarine)
  equals 1-1/2 starch, 1 fat

  Per roll: 170 cal, 168 mg sodium, 12 mg cholesterol, 28 g carbs,
  4 g protein, 5 g fat
  
  Recipe by Noni Ruegner, Salt Lake City, UT

  Recipe FROM: Country Woman magazine, Sep/Oct 1993

  Posted by: Jim Bodle, Dec 1993
 
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