Potato Rosemary Rolls Recipes
ROSEMARY POTATO ROLLS
Make and share this Rosemary Potato Rolls recipe from Food.com.
Provided by Theresa Thunderbird
Categories Yeast Breads
Time 2h20m
Yield 12 Rolls
Number Of Ingredients 11
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.
ROASTED PARMESAN ROSEMARY POTATOES
Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!
Provided by I Love Troy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
- Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 29.9 g, Cholesterol 2.2 mg, Fat 11 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 48.6 mg, Sugar 1.4 g
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4.8/5 (28)
Total Time 2 hrs 25 mins
Servings 12
Calories 113 per serving
- Add the flour mixture and remaining ingredients and mix until a soft dough forms., Knead at low speed in your mixer for 6 minutes or by hand on a lightly floured surface for 8 minutes, until the dough is satiny and springs back when poked., Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough., Place the dough in a greased bowl, cover, and let rise for 1 hour, until almost doubled., Deflate the dough and roll into a log about 22 ̋ long.
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- 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.
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