rosemary potato rolls
(1 RATING)
These are the rolls one of my granddaughters ALWAYS requests!
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prep time
2 Hr
cook time
20 Min
method
---
yield
12 serving(s)
Ingredients
- 1 1/8 cups warm water
- 2 tablespoons olive oil
- 2 tablespoons non-fat dry milk
- 1/2 cup dry potato flakes
- 1 tablespoon white sugar
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon salt
- 3 cups bread flour (i use all-purpose)
- 1 1/2 teaspoons bread machine (quick-rise) yeast
- 1 tablespoon cornmeal
- 1 - egg, beaten
- 2 teaspoons kosher salt, optional
How To Make rosemary potato rolls
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Step 1Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and start. (or use mixer then let rise in greased bowl covered with clean towel until double in bulk)
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Step 2Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle (tie in knot). Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Preheat oven to 375 degrees F.
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Step 3Brush tops of rolls with egg glaze and lightly sprinkle with kosher salt, if desired. Bake at 375 degrees F. for 15 to 20 minutes. Makes 12 rolls
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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