Herbed Potato Flake Rolls

Like magic, packaged potato flakes give these fluffy beauties a lighter-than-air texture that makes them perfect for sopping up gravy. Trust us, they go fast.

Photo by Barbara B.
Adapted from myrecipes.com

PREP TIME

45

minutes

TOTAL TIME

170

minutes

SERVINGS

4.5

dozen

PREP TIME

45

minutes

TOTAL TIME

170

minutes

SERVINGS

4.5

servings

Adapted from myrecipes.com

Ingredients

  • 1 1/2

    cups buttermilk

  • 2/3

    cup sugar

  • 1/3

    cup butter

  • 1/2

    cup instant potato flakes

  • 1 3/4

    teaspoons table salt

  • 1

    teaspoon baking soda

  • 2

    envelopes active dry yeast

  • 1/2

    cup warm water (100° to 110°)

  • 1

    teaspoon sugar

  • 1

    large egg, lightly beaten

  • 4 1/2

    cups bread flour, divided

  • Vegetable cooking spray

  • 1/2

    cup butter, melted

  • 2

    teaspoons chopped fresh rosemary

  • PARCHMENT PAPER

Directions

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.

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