potato rosemary rolls (for the bread machine)

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potato rosemary rolls

Makes 12 rolls

1 cup + 2 tablespoons lukewarm water
2 tablespoons olive oil
2 tablespoons non-fat dry milk
1/2 cup instant potato flakes or buds
1 tablespoon white sugar
1 teaspoon crushed rosemary
1 teaspoon salt
3 cups high gluten bread flour
1 1/2 teaspoons bread machine or active dry yeast

beaten egg for glaze
sesame seed/coarse salt/poppy seed for toppings
corn meal

directions

Measure and add all ingredients to your bread machine, except the egg for glaze and optional toppings, in the order listed by the manufacturer.

Process in dough cycle. If necessary, knead in additional flour to make dough easy to handle.

Divide 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. Place 2 inches apart on a baking sheet dusted with corn meal. Cover and let rise for 45 minutes.

Brush tops with melted butter or egg, sprinkle with topping of choice. Bake at 325 degrees F (or 190c) for 15-20 minutes.


My notes: I have replaced the bread flour with bread mix and that works fine. It seems to be no different to using bread flour so I just use whatever is on hand.

I don't bother with the cornmeal - they do just fine on a normal baking sheet.

I have used regular dry milk rather than non-fat and that is fine too.




[This message has been edited by AmyPC (edited February 03, 2001).]

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