Rosemary Potato Rolls

Ingredients, Serves 4:

• 1 large russet potato, peeled and chopped into thumb size pieces
• 1 lb bread flour (or all purpose unbleached flour)
• 3/4 cup water
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 tablespoon butter
• 2 tablespoon fresh rosemary, chopped
• 1 teaspoon black pepper
• 1 teaspoon ground sage leaves

The smell of rosemary during the holidays is hypnotic!  Combine that with the fresh smell of baking bread and you have me at "Hello"!  These rolls make a great side dish for dinner and a great sandwich bun for the next day.  My son brought this recipe with him from school.  He's a budding bakery chef and a very good one at that!

First, boil the potato in water for 15 minutes until soft, then mash them up.

Combine the flour, potato, yeast, salt, pepper and rosemary in a large bowl.  Add the water and knead for 5 minutes,.  Add more water or flour until the dough is pliable but slightly sticky.  Place the dough in a greased bowl, cover with saran wrap, and let the dough rise until is has doubled in volume, roughly 1 1/2 hours.

Flour your hands, remove the dough and knead it some more.  Break apart into palm sized dough balls and place them spaced out on parchment paper on a cooking sheet. Place more saran wrap over the dough and baking sheet and let rise again for 1 hour.

Pre-heat the oven to 375F.  Using a water spritzer/spay bottle, spray to top of the buns with some water.  Place them in the oven and cook for 20-30 minutes.  Watch carefully towards the end of the time as you don't want them to burn.  They are done when the tops are golden brown.

Pull them out and let them cool slightly, plate them up and serve them with a smile.  They'll be all gone shortly!  If you want to eat them later, you can microwave them for 15-20 seconds and they will soften right up.

Top of Page