Herbed Potato Flake Rolls

Southern Living
Herbed Potato Flake RollsRecipe
Photo: Alison Miksch; Styling: Caroline M. Cunningham

 

Like magic, packaged potato flakes give these fluffy beauties a lighter-than-air texture that makes them perfect for sopping up gravy. Trust us, they go fast.
Makes about 4 1/2 dozen

Ingredients

+ Add To Shopping List
1 1/2 cups buttermilk
2/3 cup sugar
1/3 cup butter
1/2 cup instant potato flakes
1 3/4 teaspoons table salt
1 teaspoon baking soda
2 envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 teaspoon sugar
1 large egg, lightly beaten
4 1/2 cups bread flour, divided
Vegetable cooking spray
1/2 cup butter, melted
2 teaspoons chopped fresh rosemary
Parchment paper

Preparation

Hands-on: 45 Minutes
Total: 2 Hours, 50 Minutes

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 110°.

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 (80° to 85°), 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 (80° to 85°), free from drafts, 30 to 45 minutes or until doubled in bulk.

8. Preheat oven to 350°. Bake, uncovered, 15 to 18 minutes or until golden. Brush with remaining butter mixture, and serve immediately.

Created date

September 2014