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Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 165 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Potato Pan Rolls in Taste of Home December/January 2002, p25
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Reviewed on Apr. 14, 2012 by jforth
I have made these several times over the years and they are to die for! They are a bit of work, though, so I only make them for special occasions.
Reviewed on Oct. 31, 2009 by sfarrar
Highly recommended. Have made these twice now. Everyone loved them - excellent taste and light texture. (Just make sure to make them in a light silver cake pan, not a dark pan or you'll end up slicing off the dark bottoms!)
Reviewed on Oct. 13, 2009 by sweetnyss
This recipe is a keeper. A holiday favorite around our house.
Reviewed on Dec. 29, 2008 by Chavel
These rolls are wonderful. Very light and delectable. I baked them for our Christmas dinner and received raves on them.
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© Reiman Media Group, LLC., 2012