Asparagus Surprise Rolls
Source: Midwest Living
Makes 24 rolls
Prep: 30 minutes
Rise: 45 minutes
Bake: 14 minutes
1 cup trimmed* asparagus cut into 1-inch pieces
1 package active dry yeast
2 tablespoons warm water (105 degree F to 115 degree F)
1 cup hot potato water** or 1 cup water, plus 1 tablespoon instant potato
flakes
1/2 cup butter or margarine, cut up
1/4 cup sugar
1 teaspoon salt
2 eggs
4-3/4 to 5-1/4 cups all-purpose flour
Cook asparagus in a small amount of boiling water for about 10 minutes or
until tender; drain. 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. *Note:
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.
**Note: Potato water is the liquid used to boil potatoes in before
mashing.
Source:
<http://www.midwestliving.com/recipe/recipedetail.jhtml?recipeId=33376>
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