Rosemary Potato Rolls Recipes

ROSEMARY ROASTED POTATOES

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.

ROSEMARY POTATO ROLLS

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.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

GRANDMA'S ROSEMARY DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.