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Recipe Summary

prep:
30 mins
rise:
45 mins
bake:
14 mins at 400°
Yield:
24 rolls
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Ingredients

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Directions

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  • Cook asparagus in a small amount of boiling water for about 10 minutes or until tender; drain.

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  • Meanwhile, soften yeast in the 2 tablespoons warm water.

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  • 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.

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  • 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.

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  • 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).

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  • Bake in a 400 degree F oven for 14 to 16 minutes or until golden brown. Serve warm. Makes 24 rolls.

**

Potato water is the liquid used to boil potatoes in before mashing.

*

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.

Nutrition Facts

135 calories; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 29mg; sodium 145mg; potassium 53mg; carbohydrates 20g; fiber 1g; sugar 2g; protein 3g; vitamin a 194IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 60mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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