Allison Brown’s Asparagus Rolls
Prep: 30 active, 3 hours inactive
Cook: 12-15 minutes
Serves: 1 dozen muffins
“We have a small asparagus patch on the farm, but dad was the only one who would eat any when we were growing up. I like asparagus now but didn’t at the time, so we always had more asparagus than mom knew what to do with. Everyone likes bread though, so when I saw this recipe, I decided to try it out. The original recipe calls for mashed potato flakes, but I just substituted actual mashed potatoes since we never have mashed potato flakes on hand.”
Allison Brown, Alderland Farm
1 package of yeast
1 cup plus 2 Tablespoons warm water, divided
1 Tablespoon mashed potato flakes, or 1 Tablespoon mashed potatoes
1/2 cup butter
1/4 cup sugar
1 1/2 teaspoons salt
5 1/2 – 5 3/4 cups flour
1 cup finely chopped fresh asparagus, cooked and drained
- In a mixing bowl, dissolve yeast in 2 tablespoons lukewarm water; let stand for 5 minutes.
- Combine potato flakes and remaining water in a separate bowl; add to yeast mixture.
- Add butter, sugar, eggs, salt and 2 cups flour to the mixture; beat just until smooth.
- Fold in the asparagus and enough of the remaining flour to form a soft dough.
- Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased mixing bowl, turning once to grease the top.
- Cover and refrigerate for 2 hours, or overnight.
- Remove chilled dough from the refrigerator and form dough into 2 in. balls. Place each ball into the cups of 2 well-greased muffin tins.
- Cover and let rise in a warm place until double, about 45 minutes.
- Bake at 400 F for 12-15 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. Makes 2 dozen rolls.