Potato Rosemary Rolls
Here is something nice, hot and filling to go with your soup!
Makes 18 small rolls or 12 hamburger sized buns
Ingredients:
1 potato, cooked and mashed
1 lb (3 1/2 cups) bread or all-purpose unbleached flour
3/4 – 1 cup water
2 teaspoons instant yeast
1 teaspoons salt
1 tablespoon butter
1 tablespoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon ground black pepper
1 teaspoon ground sage leaves
Melted butter for glazing
Method:
- Cook the potato until soft, either by boiling or baking in the oven or microwave and mash it
- Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached
- Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes
- Remove the dough from the bowl, gently degas it, and shape it
- Place them on a baking sheet covered with parchment, and set it aside to rise for approximately an hour again
- Preheat the oven to 375 degrees
- Spray the top of the rolls with water right before placing them in the oven
- Bake for about 20 – 30 mins
- As soon as the buns are golden brown, take them out of the oven and brush the top of buns with melted butter so that a nice shiny glaze covering is created
(We found this original recipe and picture on: http://www.thefreshloaf.com/recipes/potatorosemaryrolls and had to share…)