Rosemary Potato Rolls

Submitted by Theresa Thunderbird

• Ready In: 2hrs 20mins
• Ingredients: 11
• Yields: 12 Rolls

ingredients

• 2 - 2 1⁄2 cups all-purpose flour
• 1 1⁄2 tablespoons sugar
• 1 envelope fast rising yeast
• 1 1⁄4 teaspoons salt
• 1 teaspoon dried rosemary, crushed
• 3⁄4 cup milk
• 1⁄2 cup water
• 1⁄2 cup instant potato flakes or 1/2 cup instant potato flakes, buds
• 2 tablespoons olive oil
• 1 egg, slightly beaten

• Toppings

• poppy seeds or additional dried rosemary, crushed

directions

1. In a large bowl, combine 2/ 3 cup flour, sugar, undissolved yeast, salt, and rosemary.
2. Heat milk, water, potato flakes, and oil until very warm (120o to 130oF).
3. Gradually add to flour mixture.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Stir in enough remaining flour to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
8. Divide dough into 12 equal pieces.
9. Roll each piece to 10-inch rope; coil each rope and tuck end under coil.
10. Place 2 inches apart on greased baking sheet.
11. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
12. Brush tops with beaten egg; sprinkle with toppings, as desired.
13. Bake at 375oF for 15 to 20 minutes or until done.
14. Remove from sheet; cool on wire rack.

Reviews

[mianbao]

This recipe made very nice rolls. Since the procedure is a little different from most breads, I followed it closely. I did double the amounts and used fresh, not dried, rosemary. I did not make any other changes in ingredients or proportions. I used SAF Instant yeast, and everything went as planned. I didn't glaze my rolls with egg, and also shaped them into round pan rolls, rather than the fairly complex shape in the recipe. The double batch yielded: 16 45-g rolls, 6 60-g rolls, and a small loaf, of 256 grams. My apartment is filled with the wonderful smells of fresh bread and rosemary. Thank you very much for posting this recipe.