Herbed Potato Flake Rolls

  1. Stir together first 6 ingredients in a small saucepan, and cook over medium-low heat, stirring constantly, 3 minutes or until butter melts. Cool about 15 minutes or until temperature reaches 110u0b0.
  2. Stir together yeast and next 2 ingredients; let stand 5 minutes.
  3. Beat buttermilk mixture and yeast mixture at low speed with a heavy-duty electric stand mixer until blended. Add egg, and beat just until blended. Gradually add 4 cups flour, beating at low speed 4 to 6 minutes or until blended and dough is soft and smooth.
  4. Turn dough out onto a lightly floured surface, and knead, adding up to 1/2 cup more flour, 1 Tbsp. at a time, as needed, until dough is smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to grease top.
  5. Cover and let rise in a warm place (80u0b0 to 85u0b0), free from drafts, 1 hour or until doubled in bulk.
  6. Stir together melted butter and rosemary. Punch dough down. Turn dough out onto floured surface, and roll into a 22- x 15-inch rectangle. Brush dough with half of butter mixture. (Keep remaining butter mixture at room temperature.)
  7. Cut dough into 11 (2- x 15-inch) strips. Cut each strip into 5 (3- x 2-inch) rectangles. Make a crease across each rectangle by pressing lightly with a knife, and fold in half. Place rolls, 2 inches apart, on 2 parchment paper-lined baking sheets. Cover and let rise in a warm place (80u0b0 to 85u0b0), free from drafts, 30 to 45 minutes or until doubled in bulk.
  8. Preheat oven to 350u0b0. Bake, uncovered, 15 to 18 minutes or until golden. Brush with remaining butter mixture, and serve immediately.

buttermilk, sugar, butter, salt, baking soda, active dry yeast, warm water, sugar, egg, bread flour, vegetable cooking spray, butter, fresh rosemary, paper

Taken from www.myrecipes.com/recipe/herbed-potato-flake-rolls (may not work)

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