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WeightWatchers Tender Potato Rolls Recipe

Weight Watchers Tender Potato Rolls recipe

Use mashed potato flakes instead of traditional cooked potatoes to keep the moist velvety texture that makes these potato rolls so delicious.


Tender Potato Rolls recipe (3 WW points plus, 3 WW old points)
 
Prep time
Total time
 
Author:
Recipe type: Bread
Serves: 20-24 rolls
Ingredients
  • ⅓ cup packaged instant mashed potato flakes
  • 3 - 3½ cups all-purpose flour or bread flour
  • ¾ cup water
  • 1 package active dry yeast
  • ½ cup milk
  • ¼ cup sugar
  • ⅓ cup shortening
  • 1 teaspoon salt
  • 1 egg
Instructions
  1. Stir together 1 cup of the flour and the yeast in a large mixing bowl.
  2. In a medium saucepan, heat and stir the milk, water, sugar, shortening, and salt just until warm (120-130 degrees F) and the shortening almost melts.
  3. Stir in the potato flakes
  4. Let stand for about 1 minute.
  5. Add the milk mixture to the dry mixture along with the egg.
  6. Using an electric mixer, beat for about 30 seconds on low to medium speed, scraping the sides of the bowl.
  7. Beat on high speed for about 3 minutes.
  8. Using a wooden spoon, stir in as much of the remaining flour as you can.
  9. Turn the dough out onto a lightly floured surface.
  10. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (for about 6-8 minutes total).
  11. Shape the dough into a ball.
  12. Place the dough in a lightly greased bowl, turning once to grease the surface of the dough.
  13. Cover and let rise in a warm place for about 1-1/4 hours (until double in size).
  14. Punch the dough down.
  15. Turn the dough onto a lightly floured surface.
  16. Divide the dough in half.
  17. Cover the dough and let rest for about 10 minutes.
  18. Lightly grease two 9x9x2-inch or 8x8x2-inch baking pans.
  19. On a lightly floured surface, roll each portion of the dough to ½-inch thickness.
  20. Cut the dough with a floured 2-1/2-inch round cutter.
  21. Place the rolls in the prepared baking pans.
  22. Cover and let rise in a warm place for about 30-40 minutes (until nearly double in size).
  23. Bake in the oven at 375 degrees F for about 15-20 minutes (or until golden).
  24. Remove the rolls immediately from the pans.
  25. Let the rolls cool on wire racks.
Notes
WW Points Plus: 3, WW Old Points: 3
Nutrition Information
Calories: 125 Fat: 4 g Saturated fat: 1 g Carbohydrates: 19 g Sodium: 116 mg Fiber: 1 g Protein: 3 g

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