These rolls are perfect for every occasion…including your Easter dinner on Sunday AND your leftover ham sandwiches on Monday.
Not feeling like you have enough time for rolls and all that rise-time?
Good news, my friends, these only require ONE rise!
Cast aside that plan to possibly make rolls and definitely do it. In fact, you can put your kiddos to work on this one, because the rolls are made by rolling pieces of dough into a rope and coiling it up like a snake. Perfect kid job, while you take care of orchestrating the rest of dinner.
If rosemary isn’t your thing, any blend of herbs will work. I even topped a few of mine with some freshly grated Parmesan cheese and it was DElicious. I see Parmesan potato rolls in our future for sure!
No matter what you mix in, or even if you leave them plain, one this is for sure: you’ll love these soft, moist, and addicting rolls!
1 1/4 cups warm water
1 tablespoon sugar
1 1/2 teaspoons instant yeast
2 tablespoons olive oil
2 tablespoons non-fat dry milk powder
1/2 cup instant potato flakes
2 teaspoons fresh or dried rosemary, crushed
1 teaspoon salt
3 cups all-purpose flour, sifted
1 tablespoon cornmeal
1 egg, lightly beaten
2 teaspoons kosher salt
In large mixing bowl (I used my KitchenAid) combine warm water and sugar. Sprinkle yeast over top; allow to soften, about 5 minutes
Add olive oil, dry milk, potato flakes, salt and rosemary. Stir to combine. Slowly add in the flour. Using the dough hook, knead in the mixer for about 5 minutes, adding additinal water or flour to form a soft, smooth dough.
Transfer the dough to a well-floured or lightly greased work surface. This dough is quite sticky, so be prepared with extra flour. Knead the dough a few times and then divide it into 12 equal pieces. Let the pieces relax for 10 minutes or so, for easier shaping.
Roll each piece into a 10-inch rope; coil each rope (like a sleeping snake), and tuck in the end so that it pokes up through the middle. Place the rolls about 2 inches apart on a baking sheet that’s been lightly dusted with cornmeal. Cover them with greased plastic wrap, and let rise for 45 minutes, or until they’ve doubled in size.
Brush the tops of the risen rolls with beaten egg, and sprinkle them lightly with kosher or another coarse salt.
Bake them in a preheated 375 oven for 15 to 20 minutes, or until they’re golden brown. Remove them from the oven, and allow them to cool completely before serving.