Rosemary Potato Rolls
By Joe
Source: King Arthur Baking — King Arthur Test Kitchen, Rosemary Potato Rolls.
A rosemary potato rolls recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Mix the water, olive oil, and yeast in a big bowl. Weigh your flour; or spoon it into a cup and level the top. Beat the dry milk and potato flour into the plain flour. Tip in the flour mixture and leftover ingredients and mix till a soft dough forms. Work at low speed in your mixer for a period of 6 minutes or by hand on a gently floured surface for 8 minutes, till the dough is satiny plus springs back when pierced. Check the dough's consistency around 7 minutes after this kneading cycle begins, adding extra water or flour in order to form a soft, smooth dough. Put the dough in a greased bowl, cover, plus let rise for 1 hour, till almost doubled. Deflate the dough plus roll in a log around 22 ̋ long. Brush or spray this top of the log using water plus dust the top using flour. Use a bench knife in order to cut the dough in triangles around 2" wide at this base for dinner rolls, 3" wide for sandwich rolls; move the cut rolls to a paper-lined baking tray. Put a lid on and let rise for 45 minutes, or till swollen-looking. Heat the oven to 190°C while the rolls are rising. Uncover and bake for 15 to 20 minutes, till a deep gold when the rolls have almost doubled. Take it out of the oven and eat while warm or leave till it is cold in order to room temperature to enjoy later. Store rolls covered at room temperature for upwards to 3 days, or freeze for longer storage.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
0.7 g per serving
1.4 % of the 50 g daily maximum · 2.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 107 kcal |
| Protein | 2.7 g |
| Carbohydrate | 19.5 g |
| of which sugars | 0.8 g |
| of which free sugars | 0.7 g |
| Fat | 1.9 g |
| of which saturates | 0.3 g |
| Fibre | 0.8 g |
| Salt | 0.37 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
