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Lemon Rosemary Potato Rolls Recipe

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This recipe for Lemon Rosemary Potato Rolls is from Cynthia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs instant mash potatoe flakes 2 cups boiling water 3/4 cup unsalted butter, cubed 1/3 cup sugar 2 Tbs fine chopped rosemary leaves 2 tsp salt 1 Tbs finely shredded lemon peel 2 pkg active dry yeast (1 1/2 Tbs) 1/4 cup warm water 4 large eggs 8 cups flour Herbed Lemon Butter to serve with rolls
Directions:
Directions:
In a large mixing bowl combine flakes and boiling water. Mix in butter, sugar, rosemary, salt and lemon. Let stand 10 minutes.
In a small bowl sprinkle yeast over warm water; stir to dissolve. Let stand 5 minutes until foamy.
Whisk eggs into potato mixture. Add yeast mix. Stir in flour, 2 cups at a time, until a thick sticky dough forms.
Transfer dough to generously floured surface; quickly pat into a large rectangle, about 12x16" Do Not Knead. Using a pastry cutter or butter knife, cut dough into 48 pieces; shape into balls. Arrange side by side in 2 greased 9x13" pans. Cover with plastic wrap' refrigerate 2 hours to 3 days or foil and freeze 1 month.
To serve: let rise at room temp couple hours if frozen. Preheat oven to 375 degrees. >Brush with cream. >Bake 20-25 min or browned. Serve warm with Herbed Lemon Butter Let 1 stick butter stand 10 minutes. In shallow dish combine 1 Tbs shredded lemon peel and 1 Tbs snipped fresh rosemary. Toll butter in mix to coat. Wrap in plkastic; chill up to one week.
Number Of Servings:
Number Of Servings:
48 rolls
Personal Notes:
Personal Notes:
Better Homes and Gardens Nov 2014

 

 

 

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