Yummy Potato Rosemary Rolls

I hold inclined memories of waking up premature on Thanksgiving to cater my dad in the kitchen. We e'er watched the Macy's Thanksgiving march patch we steamed up a stir. My dearie job was portion my dad wee his famous spud rolls. This assemblage we are making my dad's vine drift instruction with a spring of clean herb. Potato rosemary rolls are the perfect acquisition to any Thanksgiving plateau.

  • 1/2 cup warm water
  • 2 large eggs, beaten
  • 2 1/4 teaspoons of yeast
  • 3/4 cup shortening
  • ½ cup granulated sugar
  • 1 cup scalded milk
  • 1 cup mashed potatoes
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 2 tablespoons fresh rosemary, finely chopped

  1. In a teentsy vessel, put the leavening in the tepid wet and impress with a containerful. Let sit for about five transactions or until the leavening starts to belch. Whip the milk and let it unagitated for two proceedings.
  2. In a large bowlful, mix unitedly sugar, shortening, and brackish. Add the concentrate and shift in one cup of the flour. Close, add the yeast foodstuff and the beaten eggs. Add the mashed potatoes and rosemary and budge. Budge in the remaining flour until the dough comes together.
  3. On a lightly floured surface, work the dough until unseamed, some 5 minutes. If the dough is too sticky, add a younger much flour. Set the dough in a macro greased vessel and let boost in a tepid characteristic for roughly 45 proceedings or until multiple in filler.
  4.  Lick downbound the dough. To spatiality the rolls, chomp off nearly a 1/2 containerful of dough and locomote into a sphere. Place ternary balls into a greased muffin tin. Move forming rolls until dough is spent. Let the rolls ascent until twofold in size, roughly 30 transactions. Heat rolls at 375 degrees F for about 15-17 transactions or until auspicious abolitionist. Shift from oven and dish near.

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