* Exported from MasterCook *
Rolls, Rosemary Potato
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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Dough:
1 1/4 cups water -- (10 oz)
2 tablespoons olive oil -- (7/8 oz)
3 cups King Arthur Unbleached All-Purpose Flour -- (13 oz)
2 tablespoons Baker's Special Dry Milk -- or non-fat dry
milk powder,(5/8 oz)
1/4 cup potato flour -- OR 1/2 cup (1 oz) potato
buds, (1 1/2 oz)
1 tablespoon sugar -- (3/8 oz)
2 teaspoons rosemary -- fresh or dried, crushed
1 teaspoon salt
1 1/2 teaspoons instant yeast
Topping:
1 tablespoon cornmeal
1 egg -- lightly beaten
2 teaspoons kosher salt
These moist rolls are fantastic with chicken or egg salad for a quick
and easy (but still elegant) summer lunch.
Place all of the dough ingredients into the pan of your bread machine
in the order recommended by the manufacturer.
Select the dough or manual cycle, and press Start.
Check the dough's consistency about 7 minutes after the kneading
cycle begins, adding additional water or flour to form a soft, smooth dough.
When the cycle is complete, transfer the dough to a well-floured or
lightly greased work surface.
This dough is quite sticky, so be prepared with extra flour.
Fold the dough over several times to expel any excess carbon dioxide,
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" 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" apart on a baking sheet that's been lightly
dusted with cornmeal.
Cover them with a proof cover or with greased plastic wrap, and let
them 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 375F 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.
Yield: 12 rolls.
S(Internet Address):
http://www.kingarthurflour.com/recipes/rosemary-potato-rolls-recipe
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Per Serving (excluding unknown items): 168 Calories; 3g Fat (18.5%
calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber;
19mg Cholesterol; 505mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0405