Thursday, February 17, 2011

Garlic-y Potato Rolls

I found this recipe over at The Frugal Girl. She is a baking whiz! I have started to work very hard at becoming as talented at bread baking as she is, and I must say that I'm catching on pretty quickly! I have even started to make all of our own sandwich bread, so we don't have to purchase it at the store anymore (I'll share that recipe soon!). These rolls are super great, and very easy to whip up a batch of! We like to eat these rolls with just about anything! They are very soft and flaky, and the garlic potato flakes add just the slightest hint of a garlic flavor to these rolls. You don't have to use garlic flavored potato flakes to make these rolls, any flakes will do, I just like to use the garlic variety for just a hint of flavor to the rolls. As is the case with any bread, these are best eaten fresh from the oven - but they are mighty delicious later on as well!

3-1/2 to 4 c. All-Purpose Flour
1 T. Sugar
2 1/4 t. active dry yeast (equal to 1 packet)
3/4 t. salt
3/4 c. water
1/2 c. milk
1/4 c. butter
1/4 c. instant potato flakes
2 eggs

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° F). Stir in potato flakes; let soften 1 minute. Stir into dry ingredients. Stir in 1 egg and beat for several minutes. Add enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place dough in bowl, cover, and let rise 1 hour.
Divide dough into 24 equal pieces. Roll each piece to 6-inch rope. Coil each rope to make “snail” shape. Arrange 12 rolls in a circle on large greased baking sheet with sides barely touching; repeat with remaining rolls. Cover rolls and let rise 30 minutes.
Lightly beat remaining egg; brush over rolls. Bake at 375° F for 15 minutes or until done. Remove from sheet; let cool on wire rack

To see more great recipes, be sure to check out the Ultimate Recipe Swap over at Life as Mom!

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