Potato Rosemary Rolls Recipes

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.

Steps:

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

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

Steps:

• Combine the ingredients by order into your bread machine. Process through the dough cycle.
• Remove the dough from the machine and form into buns. You can use a circular 8" cake pan -- 8" square pan -- or cut the dough into 3 little balls and place in a muffin tin (put water in the muffins tins that are not being used so not to warp the tin). Let the buns rise covered with a clean tea towel for about 1/2 to 3/4 hour on the counter.
• Bake at 425 for 9 - 12 minutes or until golden.