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Rosemary Potato Rolls

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Rosemary Potato Rolls

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These wet rolls are implausible with rooster or egg salad for a fast and simple (however nonetheless sublime) summer season lunch.

At a look

Prep
Bake
Total
Yield
12 rolls

Nutrition data

Ingredients

Dough

  • 1 1/four cups water
  • 2 tablespoons olive oil
  • three cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Baker’s Special Dry Milk or 1/four cup non-fat dry milk powder
  • 1/four cup potato flour OR heaping half of cup potato flakes
  • 1 tablespoon sugar
  • 2 teaspoons contemporary or dried rosemary, overwhelmed
  • 1 teaspoon salt
  • 1 half of teaspoons immediate yeast

Topping

  • 1 tablespoon cornmeal
  • 1 huge egg, evenly crushed
  • 2 teaspoons kosher salt

Dough

  • 10 oz water
  • 7/eight ounce olive oil
  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • five/eight ounce Baker’s Special Dry Milk or non-fat dry milk powder
  • 1 half of oz potato flour OR potato flakes
  • three/eight ounce sugar
  • 2 teaspoons contemporary or dried rosemary, overwhelmed
  • 1 teaspoon salt
  • 1 half of teaspoons immediate yeast

Topping

  • 1 tablespoon cornmeal
  • 1 huge egg, evenly crushed
  • 2 teaspoons kosher salt

Dough

  • 283g water
  • 25g olive oil
  • 361g King Arthur Unbleached All-Purpose Flour
  • 18g Baker’s Special Dry Milk or non-fat dry milk powder
  • 43g potato flour OR potato flakes
  • 11g sugar
  • 2 teaspoons contemporary or dried rosemary, overwhelmed
  • 1 teaspoon salt
  • 1 half of teaspoons immediate yeast

Topping

  • 1 tablespoon cornmeal
  • 1 huge egg, evenly crushed
  • 2 teaspoons kosher salt

Instructions

  1. Place all the dough components into the pan of your bread system within the order really useful through the producer.
  2. Select the dough or handbook cycle, and get started the system.
  3. Check the dough’s consistency about 7 mins after the kneading cycle starts, including further water or flour to shape a comfortable, easy dough.
  4. When the cycle is whole, switch the dough to a well-floured or evenly greased paintings floor. This dough is rather sticky, so be ready with further flour.
  5. Fold the dough over a number of instances to expel any extra carbon dioxide, then divide it into 12 equivalent items. Let the items chill out for 10 mins or so, for more uncomplicated shaping.
  6. Roll every piece right into a 10″ rope; coil every rope (like a slumbering snake), and tuck in spite of everything in order that it pokes up during the center.
  7. Place the rolls about 2″ aside on a baking sheet that is been evenly dusted with cornmeal.
  8. Cover them with an explanation duvet or with greased plastic wrap, and allow them to upward push for 45 mins, or till they are puffy.
  9. While the rolls are emerging, preheat the oven to 375°F.
  10. Brush the tops of the risen rolls with crushed egg, and sprinkle them evenly with kosher or some other coarse salt.
  11. Bake them for 15 to 20 mins, or till they are golden brown. Remove them from the oven, and make allowance them to chill utterly ahead of serving.
  12. Store, well-wrapped, for three days at room temperature, or freeze for longer garage.

Nutrition Information

  • Serving Size1 roll, 63g
  • Servings Per Batch
Amount Per Serving:
  • Calories158
  • Calories from Fat
  • Total Fat3g
  • Saturated Fat
  • Trans Fat
  • Cholesterol18mg
  • Sodium375mg
  • Total Carbohydrate27g
  • Dietary Fiber1g
  • Sugars1g
  • Protein5g

* The vitamin data supplied for this recipe is made up our minds through the ESHA Genesis R&D instrument program. Substituting any components would possibly exchange the posted vitamin data.

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