Beautiful rolls! Tender and light with wonderful flavor. I used fresh rosemary - 3 teaspoons. This recipe is easily adaptable if you don't have a bread machine. I used my stand mixer, active dry yeast and all purpose flour. Mix the yeast with the water and sugar and let stand until foamy. Pour into mixer bowl along with oil, milk powder and potato flakes. Mix well, then add in salt, rosemary and two cups of flour. Knead until mixture comes together and then add the rest of the flour 1/4 c at a time, stopping when dough clears the bowl and clings to the hook (be patient with it as it seems to take a long time to incorporate the flour with this recipe, perhaps because of the potato flakes). Knead about 5 to 8 minutes more until dough is smooth and elastic. Let rest in a greased bowl, covered, about 45 minutes or until doubled (when a knuckle pressed into dough leaves an indentation). Form and let rolls rise again as directed, then bake. Before baking, I brushed my rolls with melted butter and sprinkled on the kosher salt. Delicious!
Was this review helpful?
11 users found this review helpful
Beautiful rolls! Tender and light with wonderful flavor. I used fresh rosemary - 3 teaspoons....