1. Stir together first 6 ingredients in a small
saucepan, and cook over medium-low heat, stirring
constantly, 3 minutes or until butter melts. Cool
about 15 minutes or until temperature reaches 110°.
2. Stir together yeast and next 2 ingredients; let
stand 5 minutes.
3. Beat buttermilk mixture and yeast mixture at low
speed with a heavy-duty electric stand mixer until
blended. Add egg, and beat just until blended.
Gradually add 4 cups flour, beating at low speed 4 to
6 minutes or until blended and dough is soft and
smooth.
4. Turn dough out onto a lightly floured surface, and
knead, adding up to 1/2 cup more flour, 1 Tbsp. at a
time, as needed, until dough is smooth and elastic
(about 5 minutes). Place dough in a large bowl coated
with cooking spray, turning to grease top.
5. Cover and let rise in a warm place (80° to 85°),
free from drafts, 1 hour or until doubled in bulk.
6. Stir together melted butter and rosemary. Punch
dough down. Turn dough out onto floured surface, and
roll into a 22- x 15-inch rectangle. Brush dough with
half of butter mixture. (Keep remaining butter
mixture at room temperature.)
7. Cut dough into 11 (2- x 15-inch) strips. Cut each
strip into 5 (3- x 2-inch) rectangles. Make a crease
across each rectangle by pressing lightly with a
knife, and fold in half. Place rolls, 2 inches apart,
on 2 parchment paper-lined baking sheets. Cover and
let rise in a warm place (80° to 85°), free from
drafts, 30 to 45 minutes or until doubled in bulk.
8. Preheat oven to 350°. Bake, uncovered, 15 to 18
minutes or until golden. Brush with remaining butter
mixture, and serve immediately.
Originally Submitted
2/15/2015
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