Directions:
- Put yeast into water. Let sit undisturbed 5 minutes.
- In a large bowl, add salt, well-beaten egg, sugar, butter and yeast mixture to potatoes.
- Add flour until soft mildly sticky dough achieved and knead until smooth.
- Cover in oiled bowl and let rise until double in size in a warm place.
- Knead down again.
- Roll into 24 balls and put into well-greased muffin tin or parchment lined cookie sheet, depending on how soft your dough is.
- Let rise until double.
- Bake at 350 degrees, about 20 minutes, until delicate brown.
- Brush with beaten egg white 5 minutes before removing from oven if you desire 1 shiny crust.
- Serve immediately or cool on racks for later eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.87 Kcal (1067 kJ) | ||
| Calories from fat | 72.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 4% | |
| Sodium | 877.77mg | 37% | |
| Potassium | 134.48mg | 3% | |
| Total Carbs | 40.99g | 14% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 105.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 280.57 Kcal (1175 kJ) | ||
| Calories from fat | 79.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 12% | |
|---|---|---|---|
| Cholesterol | 11.71mg | 4% | |
| Sodium | 966.29mg | 37% | |
| Potassium | 148.04mg | 3% | |
| Total Carbs | 45.12g | 14% | |
| Sugars | 6.27g | 23% | |
| Dietary Fiber | 4.35g | 16% | |
| Protein | 5.43g | 10% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2.5mg | 13% | |
| Calcium | 116.4mg | 11% | |
* 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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