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Asparagus Surprise Rolls
Rise: 45 mins
Bake: 14 mins at 400°F
Ingredients
- 1 cup trimmed* asparagus cut into 1-inch pieces
- 1 package active dry yeast
- 2 tablespoons warm water (105 degree F to 115 degree F)
- 1 cup hot potato water** or 1 cup water, plus 1 tablespoon instant potato flakes
- 1/2 cup butter or margarine, cut up
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 4 3/4 - 5 1/4 cups all-purpose flour
Directions
1. Cook asparagus in a small amount of boiling water for about 10 minutes or until tender; drain.
2. Meanwhile, soften yeast in the 2 tablespoons warm water.
3. In a blender container or regular-size food processor bowl, blend or process potato water, butter or margarine, sugar, salt, and drained asparagus. Add softened yeast and eggs; blend or process until combined. Add 2 cups of the flour; blend or process until combined. Transfer mixture to a bowl. Stir in as much of the remaining flour as you can.
4. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (5 to 8 minutes total). Return the dough to the bowl; grease top. Cover and refrigerate for 2 to 24 hours.
5. Form dough into 1-1/2-inch balls. Place in greased muffin cups. Cover and let rise in a warm place until doubled (45 to 60 minutes).
6. Bake in a 400 degree F oven for 14 to 16 minutes or until golden brown. Serve warm. Makes 24 rolls.
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Note:
*
To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.
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Note:
**
Potato water is the liquid used to boil potatoes in before mashing.
