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Rosemary Potato Rolls
So soft, some yummy! Perfect for sopping up gravy. :)
Prep Time: 02:45
Cook Time: 00:35
2 medium yukon gold potatoes
2 tbsp fresh rosemary leaves, or 1 tbsp dry
2 cups whole milk
2 teaspoons sea salt
1 teaspoon raw sugar
2 tbsp butter
2 1/4 teaspoons (1 packet) instant yeast
5 cups organic white flour
1Peel, quarter, and boil the potatoes, until tender (about 10-15 minutes).
2While they cook, heat the milk, butter and rosemary until the edges just start to bubble, and the butter begins to melt. Turn off the heat, and let this rosemary milk tea cool until a finger can be held in it comfortably.
3Once the spuds are fork tender, drain and mash them. I like to give them a bludgeoning in the mixer, with the paddle. Let this cool, too.
4When the milk and the potatoes are both down to around 105F combine them in the mixing bowl with the yeast, salt, sugar and half of the flour. Mix this until there are no more visible potato lumps.
5Switch to the dough hook, and add the remaining flour.
6Knead this for 7-10 minutes, until smooth and elastic.
7Lightly oil the bowl, and flip the dough. Cover with a tea towel, or plastic, and let rise in a warm place for two hours.
8Lightly flour a board, and turn the dough onto it.
9Divide it with a knife into 12 equal pieces. (I like to quarter it, then divide each quarter in thirds, because math). Cover these, as you shape your rolls.
10Holding the first portion in your palm, use your other hand to press the dough around and under the roll. Keep turning the roll and repeating this motion until a ball is formed. By stretching the dough over itself, in this manner, you will develop good gluten structure, resulting in greater loft, appearance, and texture.
11Place the rolls on a buttered sheet pan, almost touching, and cover to rise for another hour. About half-way through this rise, preheat the oven to 350F (175C).
12Bake the rolls for 35 minutes, until golden brown. If you like, this recipe will also make two loaves.
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