Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Garlic Potato Rolls

5.0 by 4 people
Rate me!
  • Makes: 18 servings
  • Serving Size: 1 roll
  • Yields: 18 rolls
  • Prep: 45 mins
  • Bake: 25 mins 425°F
  • Rise: 1 hr 40 mins

Garlic Potato Rolls

Ingredients

Directions

  1. Preheat oven to 425 degrees F. Cut the tips from garlic bulbs. Wrap in foil, cut side up, and drizzle with olive oil. Enclose garlic in foil. Bake for 25 minutes or until softened. When cool enough to handle, squeeze garlic from cloves and mash.
  2. In a large bowl stir together potatoes, garlic, brown sugar, and milk with a wooden spoon until combined but not smooth. Add 2 cups of the flour, the salt, and yeast; stir until thoroughly combined (potatoes will be lumpy). Stir in enough of the remaining flour, 1/4 cup at a time, until dough is soft and tacky, stirring well after each addition. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour until dough becomes firmer but is still smooth and elastic, about 5 minutes. Shape dough into a ball. Place in a lightly oiled large bowl, turning once to coat. Cover; let rise in a warm place for 1 to 1 1/2 hours or until double in size.
  3. Return dough to lightly floured surface (dough will be sticky). Cover; let rest for 10 minutes more. Line a large baking sheet or a 15x10x1-inch baking pan with parchment paper; set aside.
  4. Divide dough into 18 equal pieces. Shape each piece into a ball. Arrange balls on the prepared baking sheet with sides of rolls touching. Cover; let rise in a warm place for 40 minutes or until double in size.
  5. Reduce heat to 375 degrees F. In a small bowl lightly beat egg with the 1 tablespoon water. Brush over rolls. Bake for 25 minutes or until golden brown, covering with foil the last 10 minutes of baking. Remove and cool for 5 minutes. If desired, spread with butter while warm.

From the Test Kitchen

Prepare rolls as directed. Transfer to a storage container. Cover and store at room temperature for up to 24 hours. To reheat, wrap in foil and heat in a 350 degrees F oven for 10 to 15 minutes or until warm.

Nutrition Facts (Garlic Potato Rolls)

    Per serving:
  • 119 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 11 mg chol.,
  • 271 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...