Lemon Rosemary Potato Rolls Tell a Friend

Rate this recipe:

Lemon Rosemary Potato Rolls 6 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - instant mashed potato flakes
  • 2 cups - boiling water
  • 3/4 cups - unsalted butter, cubed
  • 1/3 cups - sugar
  • 2 tablespoons - finey chopped fresh rosemary leaves
  • 1 tablespoons - finely shredded lemon peel
  • 2 teaspoons - salt
  • 2 packages - active dry yeast (11/2 Tbsp.)
  • 4 - large eggs
  • 8 cups - all-purpose flour
  • 1 tablespoons - whipping cream, half-and-half, or light cream
  • Herbed Lemon Butter
  • 1 sticks - butter, at room temperature
  • 1 tablespoons - finely shredded lemon peel
  • 1 tablespoons - snipped fresh rosemary
  • Directions:

    In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.

    Sprinkle yeast over 1/4 cup warm water (105 degrees F to 115 degrees F) in small bowl; stir to dissolve yeast. Set aside for 5 minutes until foamy.

    Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.

    Turn dough out onto a floured surface; quickly pat dough into a large rectangle, about 12x16-inches. Use a floured knife to cut dough into 48 pieces. With floured hands, pull pieces into balls. Arrange side-by-side in 2 lightly greased 13x9-inch pans or disposable foil pans. Cover with plastic wrap; refrigerate for 2 hours or up to 3 days. Or, cover with plastic wrap, then foil. Freeze up to 1 month.

    To bake, let dough rise at room temperature for 1 hour (about 2 hours for frozen dough) or until doubled. Preheat oven to 375 degrees F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

    Herbed Lemon Butter:

    Let butter stand at room temperature for 10 minutes. In a small bowl combine lemon peel and rosemary. Gently roll the butter in the mixture to coat. Wrap in plastic wrap; cover and chill for up to one week. Slice and serve with rolls.

    Brief Description

    Instant potato flakes add tenderness to these rich rolls; the Herbed Lemon Butter provides the lemon and rosemary flavor after baking that makes them truly special! Make them ahead and freeze or refrigerate until needed.

    Main Ingredient:

    flour

    Category:  Yeast breads

    Cuisine:  Southern

    Prep Time: 3 hour(s) 45 min
    Cook Time: 25 min

    Source

    http://www.bhg.com/recipe/lemon-rosemary-potato-rolls/

    Posted By:

    mcarr

    Posted On:

    December 6, 2014

    Print Recipe

    Speak Your Mind

    *