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Potato Bread Rolls

Potato Bread Rolls
Potato Bread Rolls
This healthy recipe comes from NDSU Extension.


1 package active dry yeast
1½ c. warm water (105 to 115 F)
1 c. lukewarm potatoes, mashed
1½ tsp. salt
2/3 c. shortening (such as Crisco)
2 eggs, slightly beaten
2/3 c. sugar
3¾ c. white flour (add gradually)
3¾ c. whole-wheat flour (add gradually)


Dissolve yeast in warm water; stir in sugar, salt, shortening, eggs, potatoes, 2 cups whole-wheat flour and 2 cups white flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Refrigerate at least eight hours or until ready to use. Dough can be kept up to five days in refrigerator at 45 degrees or below. Keep covered.

When ready to bake, punch down dough. Let rise 1½ hours before baking. Heat oven to 400 F. Portion out 18 balls of dough, about ½ cup per bun. Evenly space buns on a lightly greased baking sheet. Allow to rise about 30 minutes. Bake 12 to 15 minutes.

Makes 18 rolls. Each roll has 300 calories, 9 g fat, 7 g protein, 48 g carbohydrate, 3 g fiber and 240 mg sodium.


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