Herbed Potato Rolls
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Prep Time
3 hrs 11 mins
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Cook Time
3 hrs 11 mins
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Course
Bread
Herbed Potato Rolls
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These rolls are light, yet moist and loaded with delicious, flavorful fresh herbs.
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Ingredients
- 1 ½ cups milk
- 1 tablespoon sugar
- 2 ½ teaspoons active dry yeast
- 1 ½ cup mashed potatoes room temperature
- 1 ½ sticks butter softened
- ½ cup honey
- 1 teaspoon salt
- ¼ cup fresh herbs finely chopped (you can use all of one kind or a combination; I used equal parts of chives, basil and rosemary to equal ¼ cup)
- 2 large eggs
- 5-6 cups all purpose flour
- 1 large egg combined with 1 tablespoon water for wash
- sea salt
Instructions
- Warm milk to 110-115˚F. Add yeast and sugar and stir to combine. Set aside for 5 minutes or until mixture begins to get foamy.
- In the bowl of a stand mixer using the paddle attachment, mix together mashed potatoes, butter, eggs, honey and salt. Mix on medium speed for about a minute. Add fresh herbs and yeast mixture then mix on low speed until blended.
- Gradually add flour (one cup at a time) until a soft dough forms. Switch to the dough hook attachment on the stand mixer and knead for about 10 minutes at low speed adding a little more flour a little at a time until the dough leaves sides of bowl while being kneaded.
- Place dough in a large bowl that has been greased with olive oil. Cover bowl with a kitchen towel and place in a warm place to rise until doubled in size.. Punch down dough and divide into approximately 48 equal size pieces. Shape into round rolls and place rolls about 1 ½ inches apart on parchment paper lined or greased baking sheets or roll each piece into a 10" rope then form into a coil (like a sleeping snake). Place coils into a well-greased muffin tins. Brush rolls with egg wash and sprinkle lightly with sea salt. Let rolls rise until doubled in size. Bake in a preheated oven set at 375 degrees for approximately 15-20 minutes or until golden.
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