Rosemary Potato Rolls

Leels Cooks


These take a little time to make as they need to prove overnight but they’re pretty straightforward. I make these for any special holiday dinner, they are the best slathered in butter and dipped into whatever sauce or gravy you need to mop up.

This can be a slightly challenging recipe as it’s rather easy to accidentally add TOO much liquid. Through the potatoes not being strained enough or adding too much water, err on the side of caution and also don’t be afraid to adjust with adding additional flour. These are meant to be moist, and will be slightly sticky through the dough making process. They will tighten after the first proof so don’t panic too much.

What you need:

  • 1 russet potato, peeled and cubed (about 1 1/2 cup)
  • 1/2 cup potato cooking water
  • 4 tbsp unsalted butter, melted (2 for the dough and 2 for brushing tops)

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