Lemon Rosemary Potato Rolls

By trf0ster

Ingredients

• 2 tablespoons instant mashed potato flakes
• 2 cups boiling water
• 3/4 cup unsalted butter, cubed
• 1/3 cup sugar
• 2 tablespoons finey chopped fresh rosemary leaves
• 1 tablespoon finely shredded lemon peel
• 2 teaspoons salt
• 2 packages active dry yeast (11/2 Tbsp.)
• 4 large eggs
• 8 cups all-purpose flour
• 1 tablespoon whipping cream, half-and-half, or light cream
• Herbed Lemon Butter (optional)

Details

Servings 48
Preparation time 45mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.
Sprinkle yeast over 1/4 cup warm water (105 degrees F to 115 degrees F) in small bowl; stir to dissolve yeast. Set aside for 5 minutes until foamy.
Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.
Turn dough out onto a floured surface; quickly pat dough into a large rectangle, about 12x16-inches. Use a floured knife to cut dough into 48 pieces. With floured hands, pull pieces into balls. Arrange side-by-side in 2 lightly greased 13x9-inch pans or disposable foil pans. Cover with plastic wrap; refrigerate for 2 hours or up to 3 days. Or, cover with plastic wrap, then foil. Freeze up to 1 month.
To bake, let dough rise at room temperature for 1 hour (about 2 hours for frozen dough) or until doubled. Preheat oven to 375 degrees F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

Herbed Lemon Butter:
Let 1 stick (1/2 cup) butter stand at room temperature for 10 minutes. In a shallow dish combine 1 tablespoon finely shredded lemon peel and 1 tablespoon snipped fresh rosemary. Gently roll butter in lemon peel mixture to coat. Wrap in plastic wrap. Cover and chill up to 1 week. Slice and serve with rolls, if desired.