Asparagus Yeast Rolls Recipe

Asparagus Yeast Rolls Recipe
Asparagus Yeast Rolls Recipe photo by Taste of Home
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Asparagus Yeast Rolls Recipe

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"I came across this recipe in a magazine," notes Margaret Peterson from Forest City, Iowa. "It sounded so good and easy, plus I like recipes with unusual ingredients. Whenever I serve the lovely moist rolls, folks can't believe they're eating asparagus!"
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + chilling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°), divided
  • 1 tablespoon mashed potato flakes
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1 cup finely chopped fresh asparagus, cooked and drained

Directions

In a bowl, dissolve yeast in 2 tablespoons water; let stand for 5 minutes. Combine potato flakes and remaining water; add to yeast mixture. Add butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Add the asparagus and enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or overnight. Form dough into 2-in. balls and place in well-greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 14-16 minutes or until golden brown. Cool for 5 minutes. Carefully run a knife around the outside of each roll before removing from pan. Serve warm. Yield: 2 dozen.
Originally published as Asparagus Yeast Rolls in Country Woman March/April 1998, p40

Nutritional Facts

1 each: 150 calories, 4g fat (3g saturated fat), 28mg cholesterol, 192mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°), divided
  • 1 tablespoon mashed potato flakes
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1 cup finely chopped fresh asparagus, cooked and drained
  1. In a bowl, dissolve yeast in 2 tablespoons water; let stand for 5 minutes. Combine potato flakes and remaining water; add to yeast mixture. Add butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Add the asparagus and enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or overnight. Form dough into 2-in. balls and place in well-greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 14-16 minutes or until golden brown. Cool for 5 minutes. Carefully run a knife around the outside of each roll before removing from pan. Serve warm. Yield: 2 dozen.
Originally published as Asparagus Yeast Rolls in Country Woman March/April 1998, p40

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