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Recipes // Side Dishes // Lemon Rosemary Potato Rolls

Lemon Rosemary Potato Rolls

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By Faith Durand

Instant potato flakes add tenderness to these rich rolls; lemon and rosemary make them extra special," Faith says.

Prep 45 min. chill 2 hr. bake 20 min.

Ingredients:

  • 2 Tbsp. instant mashed potato flakes
  • 2 cups boiling water
  • 3/4 cup unsalted butter, cubed
  • 1/3 cup sugar
  • 2 Tbsp. finely chopped rosemary leaves
  • 2 tsp. salt
  • 1 Tbsp. finely shredded lemon peel
  • 2 packages active dry yeast (11/2 Tbsp.)
  • 1/4 cup warm water (105ºF to 115ºF)
  • 4 large eggs
  • 8 cups all-purpose flour

Make Ahead:

  1. In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.
  2. In a small bowl sprinkle yeast over warm water; stir to dissolve. Let stand 5 minutes until foamy.
  3. Whisk eggs into potato mixture. Add yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.
  4. Transfer dough to a generously floured surface; quickly pat into a large rectangle, about 12—16 inches. (Do not knead.) Using a floured pastry cutter or butter knife, cut dough into 48 pieces; shape into balls. Arrange pieces side by side in 2 greased 9—13-inch pans. Cover with plastic wrap; refrigerate for 2 hours or up to 3 days, or cover with plastic wrap and foil and freeze up to 1 month, if desired.

To Serve:

  1. Let rolls rise at room temperature 1 hour (2 hours for frozen). Preheat oven to 375°F. Brush rolls with cream. Bake 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter. Makes 48 rolls.
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