Sage Potato Rolls

Posted On September 27, 2008

Filed under Bread and Rolls

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24 rolls. Prep time 45 minutes. Rise 1 1/4 hrs. Bake 12 minutes


1 ½ cup buttermilk

2/3 cups water

1/4 cup sugar

2 Tbs butter or margarine

1 ½ tsp salt
3/4 cup instant mashed potato flakes

2 Tbs sniped fresh sage or 2 tsp dried sage, crushed

4 1/4 to 4 3/4 cups all purpose flour

2 packages active dry yeast

1. In a medium saucepan bring buttermilk, water, sugar, butter, and salt just to boiling. ( Mixture may appear curdled .) Remove from heat. Stir in potato flakes; let stand until temperature is 120 degrees F to 130 degrees ( about 15 minutes) . Stir in snipped sage.

2. In a large mixing bowl stir together 1 ½ cups of the all-purpose flour and the yeast. Add potato mixture. Beat with a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).

4. Punch down dough. Turn out onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Grease 2 large baking sheets; set aside. Divide each half of the dough into 12 pieces. Shape pieces into balls. Arrange on prepared baking sheets about 2 inches apart. Loosely cover; let rise until nearly double in size (about 30 minutes.)

5. Bake rolls in a 350 degree F


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