Rosemary Potato Rolls

• Vegetarian

• Produce

  • 2 tsp Rosemary, fresh or dried

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tbsp Cornmeal
  • 1 1/2 tsp Instant yeast
  • 3 cups King arthur all-purpose flour, Unbleached
  • 2 tsp Kosher salt
  • 1/4 cup Potato flour
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Baker's special dry milk

• Liquids

  • 1 1/4 cups Water

Found on kingarthurflour.com

Description

Ingredients

• 1 1/4 cups water
• 2 tablespoons olive oil
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons Bakers Special Dry Milk or 1/4 cup non-fat dry milk powder
• 1/4 cup potato flour OR heaping 1/2 cup potato flakes
• 1 tablespoon sugar
• 2 teaspoons fresh or dried rosemary, crushed
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast
• 1 tablespoon cornmeal
• 1 large egg, lightly beaten
• 2 teaspoons kosher salt

Directions

• Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle, and start the machine. Check the doughs consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough. When the cycle is complete, transfer the dough to a well-floured or lightly greased work surface. This dough is quite sticky, so be prepared with extra flour. Fold the dough over several times to expel any excess carbon dioxide, then divide it into 12 equal pieces. Let the pieces relax for 10 minutes or so, for easier shaping. Roll each piece into a 10 rope; coil each rope (like a sleeping snake), and tuck in the end so that it pokes up through the middle. Place the rolls about 2 apart on a baking sheet thats been lightly dusted with cornmeal. Cover them with a proof cover or with greased plastic wrap, and let them rise for 45 minutes, or until theyre puffy. While the rolls are rising, preheat the oven to 375°F. Brush the tops of the risen rolls with beaten egg, and sprinkle them lightly with kosher or another coarse salt. Bake them for 15 to 20 minutes, or until theyre golden brown. Remove them from the oven, and allow them to cool completely before serving. Store, well-wrapped, for 3 days at room temperature, or freeze for longer storage.

Nutrition