Directions:
- In a bowl, dissolve yeast in 2 tablespoons water; let stand for 5 minutes. Combine potato flakes and remaining water; add to yeast mixture. Add butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Add the asparagus and enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or overnight. Form dough into 2-in. balls and place in well-greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 14-16 minutes or until golden brown. Cool for 5 minutes. Carefully run a knife around the outside of each roll before removing from pan. Serve warm. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.37 Kcal (1974 kJ) | ||
| Calories from fat | 38.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 7% | |
|---|---|---|---|
| Cholesterol | 23.81mg | 8% | |
| Sodium | 153.11mg | 6% | |
| Potassium | 36.05mg | 1% | |
| Total Carbs | 94.12g | 31% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 237.12 Kcal (993 kJ) | ||
| Calories from fat | 19.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 7% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 8% | |
| Sodium | 77.02mg | 6% | |
| Potassium | 18.13mg | 1% | |
| Total Carbs | 47.35g | 31% | |
| Sugars | 0.66g | 5% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 4.44g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.2mg | 1% | |
* 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.
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