Light and lovely fresh potato rolls infused with fresh rosemary are perfect for Thanksgiving.
Total Time:45 minutes
1–1/8 teaspoon (half a packet) yeast
1/4 cup warm water
1/2 cup milk
3/8 cup butter flavored shortening
1/4 cup sugar
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup mashed potatoes (I used instant)
2–1/2 cups all-purpose flour
1 tablespoon fresh rosemary, finely chopped
Put the yeast and warm water in a small bowl and give it a gentle stir. Set it aside for about five minutes to wake up your yeast. It should turn foamy. If not, your yeast might be dead.
Pour the milk into a small sauce pan and heat it until it just starts to bubble. Remove from heat and allow to cool for a few minutes.
In a mixing bowl, combine shortening, sugar, and salt. Add the warm milk and stir in a half cup of flour. Next, add the yeast mixture and the beaten egg. Add the potatoes and rosemary and stir until smooth.
Finally, mix in the remaining two cups of flour until the dough comes together.
On a lightly floured surface, knead the dough until smooth. This only took me a couple of minutes. If the dough is sticky, sprinkle on a bit of flour.
Spray a large bowl with oil, and place the dough inside to rise for about 45 minutes. Lightly cover the bowl with plastic wrap and place the bowl in a warm area.
Punch down the dough, then pinch off bits of dough about a tablespoon at a time. Roll the dough into balls and place three or four balls into each lightly oiled cup of a muffin tin. It should make about fifteen rolls.
Lightly cover muffin tins with plastic wrap and allow the dough to rise for about 30 minutes or until doubled in size.
Preheat oven to 375 and bake rolls for about 15 minutes.
Serve warm with real butter. Everyone will taste the love.
I cut this recipe in half, so it’s obviously perfect for doubling if you need to feed a crowd.