Monday Morning Potato Rolls and Bread

Category Finalist: Sides and Salads. "I make a fairly traditional Sunday meal of chicken and potatoes for my family. I hated to see the leftovers go to waste, so I used the mashed potatoes to create these delicious rolls. I experimented with 10 variations before settling on this version. My kids and husband love the rolls so much that they never last until Tuesday!" —Catherine McMichael, Saginaw, Mich.

Yield: 18 servings (serving size: 1 roll or one-ninth of loaf)

Ingredients

• 1  cup  mashed cooked peeled baking potatoes (about 8 ounces)
• 1  cup  fat-free milk
• 3  tablespoons  honey
• 2  tablespoons  butter
• 21.4  ounces  bread flour (about 4 1/2 cups), divided
• 2 1/2  teaspoons  dry yeast
• 1 1/2  teaspoons  sea salt
• 2  large eggs
• 1  teaspoon  olive oil
• Cooking spray

Preparation

1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.

3. Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

4. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

5. Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.

6. Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)

7. Preheat oven to 350°.

8. Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.

Nutritional Information

Calories:

168

Fat:

2.8g (sat 1.1g,mono 0.8g,poly 0.4g)

Protein:

5.7g

Carbohydrate:

30.1g

Fiber:

1.1g

Cholesterol:

28mg

Iron:

1.8mg

Sodium:

207mg

Calcium:

24mg