Baked Potato Soup and Sweet Dinner Rolls

This recipe for baked potato soup was so thick and creamy -- you won't believe it is "light." This recipe for rolls is my "go-to" recipe. The rolls have just a hint of sweetness -- they pair perfectly with savory dishes. I do not have a breadmaker, so my altered directions are in red. I have made these into crescents (as directed), knots, and, as today, clover rolls. I used about a third of the dough for 6 rolls, and I froze the remainder.




Baked Potato Soup

Source: Cooking Light

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 C all-purpose flour (about 3 oz)
• 6 C 2% reduced-fat milk
• 1 C (4 oz) reduced-fat shredded extrasharp cheddar cheese, divided
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 C reduced-fat sour cream
• 3/4 C chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

1. Preheat oven to 400.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Sweet Dinner Rolls

Source: AllRecipes

• 1/2 C warm water (110 degrees)
• 1/2 C warm milk
• 1 egg
• 1/3 C butter, softened
• 1/3 C white sugar
• 1 tsp. salt
• 3 3/4 C all-purpose flour
• 1 (.25 oz) package active dry yeast
• 1/4 C butter, softened

1. Place water, milk, egg, 1/3 C butter, sugar, salt, flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. IF YOU DO NOT HAVE A BREAD MACHINE: Combine water, milk, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let sit five minutes, or until foamy. Add egg, 1/3 C butter, and sugar; mix until combined. In a small bowl, combine flour and salt. Slowly add to the egg mixture until combined. Switch to the bread hook, and knead on medium for 10 minutes.
3. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 C softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point-side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees. (You can also shape into knots and place on cookie sheet, or shape into balls and place in muffin tins that have been sprayed with cooking spray. Allow to rise for one hour, and brush with melted butter before baking.)
4. Bake in preheated oven for 10 to 15 minutes, until golden.