Source: Midwest Living

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Recipe Summary test

prep:
30 mins
rise:
45 mins
bake:
14 mins
total:
89 mins
Yield:
24 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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).

  • 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; fat 5g; cholesterol 29mg; saturated fat 3g; carbohydrates 20g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 194.4IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 145mg; potassium 53mg; calcium 10.1mg; iron 1.3mg.
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