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Rosemary Potato Rolls
1 c Milk
1/4 c Each: sugar; olive oil, hot mashed potatoes
1 ts Crushed rosemary
1/4 ts Salt
1/2 ts Dough enhancer (gluten); optional
1 ts (scant) yeast softened in 2 tablespoons warm water (105 to 115 degrees)
3 1/2 c Flour
1 Egg; beaten
1 Scant teaspoon baking powder
1/4 ts Baking soda
1/4 c Melted butter
3/4 c Grated Parmesan cheese
For dough, scald milk (see note), then add sugar, oil, potatoes, rosemary, dough enhancer, if using, and salt. Let cool until warm. Add yeast mixture. Stir in about 1 cup of the flour; add egg, baking powder and baking soda. Stir in enough additional flour to make soft dough. Knead a few minutes until smooth and pliable. Put in greased bowl. Cover with towel; let rise until double in bulk, 45 to 60 minutes. 2. Punch down dough. To shape rolls, divide dough into 16 pieces. Roll each piece into a ball. Dip each roll in melted butter, then Parmesan cheese, and put into well-oiled 12-inch Dutch oven. Continue until all dough is used. Sprinkle with crushed rosemary. Let rise until about doubled in volume. 3. Using 9 coals on bottom and 17 on lid, bake, covered, until golden brown, 20 to 30 minutes. Garnish with fresh rosemary, if desired.
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