Recipe Summary

30 mins
45 mins
14 mins at 400°
24 rolls


Ingredient Checklist


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

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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).

Instructions Checklist
  • 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.