Rosemary Potato Rolls
Inspired by techniques from King Arthur Baking.
Light, egg-free olive oil rolls with rosemary and a soft crumb from potato flakes, cut into flour-dusted triangles.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- baking tray lined with baking paper
- bench scraper or sharp knife
- spray bottle (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 117 kcal |
| Protein | 3 g |
| Carbohydrate | 21.1 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.7 g |
| Fat | 2.2 g |
| of which saturates | 0.4 g |
| Fibre | 0.9 g |
| Salt | 0.38 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Dough
- 285 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
- 6 g instant (fast-action) dried yeast
- 360 g plain flour
- 15 g dried milk powder
- 45 g instant mashed potato flakes
- 11 g caster sugar
- 2 tsp fresh rosemary, finely chopped
- 6 g fine sea salt about 1 tsp
To finish
- 8 g plain flour, for dusting about 1 tbsp
- 1
Mix. Stir the water, oil and yeast together in a large bowl. Whisk the milk powder and potato flakes into the flour, then add this with the sugar, rosemary and salt and mix to a soft dough.
- 2
Knead. Knead 6 min on low speed or 8 min by hand, until satiny and springy. If it feels stiff after a few minutes, work in another 1-2 tbsp water.
- 3
Rise. Cover the bowl and leave about 1 h, until almost doubled.
- 4
Cut. Press the dough down and roll it into a log about 55 cm long. Mist or brush the top with water, dust with flour, then cut it into 16 triangles with a base of about 5 cm, alternating the angle of the knife. Space them out on the tray.
- 5
Prove. Cover and leave about 45 min, until puffy. Heat the oven to 220 °C (200 °C fan).
- 6
Bake. Bake 15-18 min, until pale golden on top and browned underneath; the centre reads about 93 °C. Cool on a rack.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
