Thursday, April 17, 2014

Dilly Potato Rolls

It's Thursday! Yesterday was a busy, crazy day which left me away from the site. I was looking forward to sharing another Easter worthy recipe, like these Dilly Potato Rolls. These rolls are not gluten free and I have yet to see whether I can adapt this using gluten free flours. But if gluten laden rolls don't bother you, you're going to love this one. These were rolls made by the Baron's mom, Marnee. I rave about the recipes she prepares because they are always so good. Especially this one. Dilly Potato Rolls are speckled with fresh dill in a soft, tender crumb made with potato flakes and a crisp crust, perfect with a slathering of butter...

The Baron is definitely a meat and potatoes kind of guy... and next to potatoes, he's got to have some bread. Marnee, his mom, makes such wonderful breads and this was something she prepared over the past holidays. It's a breadmaker recipe, making it easy to put together. I really like the presentation of these rolls because they are knotted before baking and come out in such beautiful shapes. You can adapt this by using any other fresh or dry herbs such as rosemary, basil, thyme or a combination. The use of potato flakes lends to a soft and tender texture!

Dilly Potato Rolls
recipe from Marnee, adapted from AllRecipes

1 cup plus 2 tablespoons water (70 -80º)
2 tablespoons olive oil                                
tablespoons non-fat dry milk
½ cup instant potato buds or flakes
1 tablespoon sugar
1 teaspoon fresh dill
1 teaspoon salt                                               
3 cups bread flour
1 ½ teaspoons bread machine yeast

1 egg, lightly beaten

Measure all dough ingredients.  Place into bread machine in order suggested by manufacturer.

Process on dough/manual cycle.  Remove prepared dough; if necessary, knead in additional flour to make dough easy to handle.

Divide dough into 12 or 18 pieces; roll each piece into a 10 inch rope.  

Coil rope, tucking under end.  Place 2 inches apart on a greased baking sheet(s).  Cover and let rise until doubled, about 45 minutes.  

Brush tops with lightly beaten egg and bake at 375º for 15 to 20 minutes or until done.

This recipe can also be used to make bread.  Place ingredients in bread machine and process on bread setting.