Ingredients
1 medium baking potato, peeled and cut into, 1-1/2-inch pieces
1 cup skim milk
1 package dry yeast
3 3/4 cup bread flour, divided
2 tbsp sugar
3/4 tsp salt
2 tbsp margarine, softened
1 egg, lightly beaten
1 vegetable cooking spray
Directions
Directions: Place potato in a small saucepan; cover with water, and
bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes or until very tender;
drain. Press potato through a sieve into a bowl. Set aside 1/2 cup
potato, and discard remaining potato.
Heat milk over medium-high heat in a heavy saucepan to 180 deg or
until tiny bubbles form around edge. (Do not boil.) Remove from heat;
let cool until very warm (120-130 degrees).
Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir
well. Add 1/2 cup potato, very warm milk, margarine, and egg; beat at
medium speed of an electric mixer until smooth. Add 1 cup flour; beat
until smooth. Stir in 1-1/4 cups flour to form a soft dough. Turn
dough out onto a lightly floured surface. Knead dough until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.
Punch dough down, and turn dough out onto a lightly floured surface;
knead lightly 4 or 5 times. Divide dough in half; cut each half into
8 equal portions, shaping each piece into a ball with lightly floured
hands. (Cover remaining dough while working to prevent it from drying
out.) Place balls 3 inches apart on baking sheets coated with cooking
spray. Cover and let rise in a warm place (85 degrees), free from
drafts, 25 minutes or until doubled in bulk.
Uncover dough. Bake at 325 degrees for 23 minutes or until lightly
browned.
Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g
(SAT 0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg;
IRON 1.6mg; SODIUM 140mg; CALCIUM 27mg
Servings: 16 servings
Potato Supper Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is possible to track the history of meal recipes back into the far past, at least as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to academics are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Moving on, there were two interesting books published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals served to the rich and powerful. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on food, many of which are kept safe in private collections. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and consequentially cooks and their recipes were at a premium. However, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookery books were in high demand, as a result of better eduction, people having more spare time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Supper Rolls recipe.
