Potato Rosemary Rolls

Potato Rosemary Rolls

 

Ever since I saw these Potato Rosemary Rolls from Two Peas and Their Pod, I just had to have them.

The only reason I waited so long to make them was because I never had extra mashed potatoes on hand—and they are a key component to these whimsical little rolls. But as soon as I got my hands on some, I was all over it!

And although my rolls didn’t turn out half as pretty as theirs (how did they make their clovers so perfect?!) they were delicious! Soft, fluffy, and slightly sweet. The only note I would make was that it took 90 minutes for the dough to double in size during the first proofing—twice as long as the recipe stated. But that always seems to be an issue I have.  :)

 

Potato Rosemary Rolls

 

You’ll just love how your home will smell when these rolls are baking. Just heavenly! And they are just divine right out of the oven—-is there anything better than hot freshly baked bread?

_____________________________________

Potato Rosemary Rolls
From Two Peas and Their Pod

2 1/2 teaspoons of yeast
1/2 cup warm water
3/4 cup shortening
½ cup granulated sugar
2 large eggs, beaten
1 cup mashed potatoes
1 cup scalded milk
5 cups all-purpose flour
1 teaspoon salt
2 tablespoons fresh rosemary, finely chopped

1. In a small bowl, put the yeast in the warm water and stir with a spoon. Let sit for about five minutes or until the yeast starts to bubble.  Scald the milk and let it cool for two minutes.

2. In a large bowl, mix together sugar, shortening, and salt. Add the milk and stir in one cup of the flour. Next, add the yeast mixture and the beaten eggs. Add the mashed potatoes and rosemary and stir. Stir in the remaining flour until the dough comes together.

3. On a lightly floured surface, knead the dough until smooth, about 5 minutes. If the dough is too sticky, add a little more flour. Place the dough in a large greased bowl and let rise in a warm spot for about 45 minutes or until doubled in size.

4. Punch down the dough. To form the rolls, pinch off about a 1/2 tablespoon of dough and roll into a ball. Place three balls into a greased muffin tin. Continue forming rolls until dough is gone. Let the rolls rise until doubled in size, about 30 minutes. Bake rolls at 375 degrees F for about 15-17 minutes or until golden brown. Remove from oven and serve warm.

Makes about 30 rolls

About these ads

15 thoughts on “Potato Rosemary Rolls

  1. What a lovely, delicate looking roll. :) The baking bread smell is awesome…I always want to fling open the windows and share the scent with the neighbors.

    I’ll admit I actually have to cook and mash potatoes when I want to use them in a recipe. I never have leftovers….even when I aim for leftovers somehow they just disappear. Kitchen voodoo I say.

  2. Oh, I saw this post from Maria, too!! Made it for Thanksgiving, and it was great. Didn’t take pictures because it was too dark in the dining room.

    Thanks for swinging by the RGB this week – because now I’ve discovered ANOTHER blog to enjoy!

    Happy week to you,

    [K]

  3. I made these today and want to tell you how delicious they we. Not sure if we can keep another around. My son and I began eating right outport he oven

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s