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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 30 |
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Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas Ingredients:
2 medium potatoes, peeled and quartered |
1-1/2 cups water |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon sugar |
1/2 cup butter, melted |
1/2 cup honey |
1/4 cup canola oil |
2 eggs |
2 teaspoons salt |
6 to 7 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).
2. In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. 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 let rise in a warm place until doubled, about 1 hour.
4. Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
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