Potato and Corn Stuffed Dinner Rolls
Potato and Corn-Stuffed Dinner Rolls are soft, fluffy buns filled with a creamy mix of mashed potatoes, sweet corn, and eggs. This easy and delicious recipe is perfect for snacks, appetizers, or side dishes, making it a must-try for any occasion!
Potato and Corn-Stuffed Dinner Rolls are soft, golden-brown buns filled with a creamy and flavorful mixture of mashed potatoes, sweet corn, and boiled eggs. Blended with butter, mayonnaise, and a hint of seasoning, the filling delivers a perfect combination of richness and sweetness. These rolls are easy to prepare and make for a delightful snack, appetizer, or side dish. Ideal for family gatherings, picnics, or any occasion, this recipe is a comforting and satisfying treat that’s sure to impress!
Ingredients
Nutritional Information
- Calories: 250
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrate: 28g
- Fiber: 2g
- Sugar: 3g
- Sodium: 300mg
- Cholesterol: 50mg
Directions
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Place the Chodang corn in a microwave-safe bowl. Microwave for 3 minutes. Let it cool briefly, then remove the kernels from the cob and chop finely.
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Peel and finely chop the potatoes. Place them in a bowl with a sprinkle of salt and a splash of water. Microwave for 8 minutes until soft. Mash the potatoes well, then mix in the butter, boiled eggs (crumbled), and mayonnaise until smooth.
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Add the chopped corn kernels to the mashed potato mixture. Season with a pinch of pepper and additional mayonnaise if needed. Stir until well combined.
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Transfer the mashed potato mixture into a piping bag. Prepare the dinner rolls by making a hole in each one using a chopstick or similar tool. Carefully pipe the filling into the rolls.
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Work gently to avoid breaking the rolls, but don't worry if they crack slightly—this gives a rustic look. Avoid making stuffed flatbreads (roti) for this recipe as the filling is better suited for rolls.
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