Rosemary Potato Rolls

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Rosemary Potato Rolls

star rating (8) rate this recipe »
Published prior to 2008

These moist rolls are fantastic with chicken or egg salad for a quick and easy (but still elegant) summer lunch.

Dough
1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) olive oil
3 cups (13 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (5/8 ounce) Baker's Special Dry Milk or non-fat dry milk powder
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (1 ounce) potato buds
1 tablespoon (3/8 ounce) sugar
2 teaspoons fresh or dried rosemary, crushed
1 teaspoon salt
1 1/2 teaspoons instant yeast

Topping
1 tablespoon cornmeal
1 egg, lightly beaten
2 teaspoons kosher salt

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 press Start. Check the dough's 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-inch 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 inches apart on a baking sheet that's 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 they've doubled in size.

Brush the tops of the risen rolls with beaten egg, and sprinkle them lightly with kosher or another coarse salt. Bake them in a preheated 375°F oven for 15 to 20 minutes, or until they're golden brown. Remove them from the oven, and allow them to cool completely before serving. Yield: 12 rolls.

Nutrition information per serving (1 roll, 63g): 158 cal, 3g fat, 5g protein, 27g complex carbohydrates, 1g sugar, 1g dietary fiber, 18mg cholesterol, 375mg sodium, 392mg potassium, 15RE vitamin A, 1mg vitamin C, 2mg iron, 23mg calcium, 64mg phosphorus

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.

Reviews

1
  • star rating 04/15/2012
  • deniset from KAF Community
  • These are easy and delicious. I used the same ingredients but made the dough the "old-fashioned way" (stand mixer) since I don't have a bread machine. Easy as pie and delicious. The dough is pretty flexible in that I didn't shape them until 30 mins after I made the dough (not 10), then shaped and let rise 45 mins and baked. Turned out fine and everyone loved it.
  • star rating 04/08/2012
  • Claire from SC
  • I had a little extra time the other day for a regular weeknight meal, and I'd just had to trim my rosemary shrub. Enter these rolls. Super easy to make in the Zo, less than 5 minutes prep I'd say, and that's including the washing and chopping of my fresh rosemary. They turned out absolutely wonderfully. They were a little on the salty side, but my family all raved about them. There are only 3 of us, and the rolls were gone before 8pm that night. My husband says they're the best thing I've ever made, and that's counting his favorite chocolate beer cake from the KAF whole grain book. The chicken I'd made for dinner turned out badly, so instead we ate just the rolls and a salad. Maybe KAF can help me with the chicken next time, since all their other recipes turn out so great? :)
  • star rating 03/04/2012
  • kristigoldston from KAF Community
  • fabulous and easy. got rave reviews. I put too much salt on the top so will be more light handed. plan to bake with other herbs. will be my go to roll recipe
  • star rating 07/30/2011
  • lesli from KAF Community
  • This is fabulous! I made the dough into loaves to dip in olive oil and serve with pork bolognese. The family couldn't get enough and I have never tasted better rosemary bread. Thanks, KA. You made me look like a big act!!
  • star rating 10/10/2009
  • jennie from thornton nh
  • star rating 06/24/2009
  • from
  • Absolutely fabulous
  • star rating 05/25/2009
  • Cat Allard from Litchfield, CT
  • Easy, and they taste great! The make exceptional hamberger buns! Divide into 12 for dinner rolls. Sprinkle "everything" bagel seed mix on top - wonderful!
  • star rating 05/05/2009
  • Mary from Cupertino, CA
  • Fabulous! I've made these 6 or 7 times for my family. They are frequently requested.
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