Ingredients for Wish I Made More Yeast Potato Lem Orange Rolls
- Milk
- 4 tablespoons melted butter, divided
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup mashed potatoes, cooked and cooled
- 1/4 cup orange juice
- 1 tablespoon lemon zest
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 3 cups all-purpose flour, plus more for kneading
- 2 large eggs
- Oil, as needed (for greasing)
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How to Make Wish I Made More Yeast Potato Lem Orange Rolls
- In a large bowl, combine 1 cup warm water, 2 1/4 tsp active dry yeast, 1 tbsp sugar, and 1 tsp salt. Let stand for 5 minutes until foamy.
- Add 1/2 cup mashed potatoes (cooked and cooled), 1/4 cup orange juice, and 1 tbsp lemon zest to the yeast mixture. Stir well to combine.
- Gradually add 3 cups all-purpose flour to the wet ingredients, mixing until a shaggy dough forms.
- Add 2 large eggs and beat until well combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding additional flour as needed to form a soft, smooth dough. The dough should be slightly sticky but not overly wet.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough. Divide the dough into 3 equal portions.
- Roll each portion into a 9-inch circle, about 1/2-inch thick.
- Brush each circle with 2 tablespoons of melted butter.
- Cut each circle into 8 equal wedges.
- Roll each wedge up, starting from the wide end and tucking it into a crescent shape.
- Place the rolls, points down, on a greased baking sheet.
- Brush the tops of the rolls with 2 tablespoons of melted butter.
- Let the rolls rise for another 30 minutes, or until puffy.
- Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until golden brown.
- Let the rolls cool slightly on the baking sheet before serving.
- **To Freeze Dough:** Shape dough as directed through step 13. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label, and freeze. To bake from frozen: Thaw overnight in the refrigerator, then proceed with steps 14-16, adding 5-10 minutes to the baking time.
- **To Freeze Baked Rolls:** Wrap tightly in plastic wrap and then foil, label, and freeze. Thaw on the counter and reheat in a 350°F oven for 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
4g
Carbs
3g
