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Prep Time: 300 Minutes Cook Time: 20 Minutes |
Ready In: 320 Minutes Servings: 16 |
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Ingredients:
1 1/2 cup(s) whole milk |
1/4 cup(s) honey |
1 tablespoon(s) rosemary fresh, minced (optional) |
2 1/4 teaspoon(s) active dry yeast |
1/4 cup(s) olive oil |
1 3/4 - 2 cup(s) all-purpose flour |
1 1/2 cup(s) whole-wheat flour |
3/4 cup(s) instant pashed potato flakes |
1/4 cup(s) nonfat dry milk |
1 teaspoon(s) kosher salt |
melted unsalted butter |
coarse salt |
Directions:
1. Heat whole milk and honey in a saucepan over medium to between 105 to 115 degrees; remove from heat. Whisk in rosemary and yeast, cover, and let mixture proof until foamy, about 5 minutes. Stir in oil.
2. Combine 1 3/4 cups all-purpose flour, whole-wheat flour, potato flakes, dry milk and salt in the bowl of a standard mixer. Add yeast mixture. Using a dough hook on medium speed, knead dough, 6 to 8 minutes, scraping sides of bowl as needed (if dough seems too sticky add 1/4 cup more all-purpose flour).
3. Form dough into a ball and transfer to a large bowl. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, 1 1/2 to 2 hours.
4. Line a baking sheet with parchment paper; coat paper with nonstick spray. Turn dough into a lightly-floured work surface; divide dough in half. Cut each half into eight portions, about 2 oz. each. Roll each portion into a ball.
5. Arrange rolls 1 inch apart on the prepared baking sheet. Cover rolls with plastic wrap that's been coated in nonstick spray. Let rolls rise until doubled in size, 1 1/2 to 2 hours.
6. Preheat oven to 350 with rack in center. Bake rolls until light brown, 20 minutes. Brush rolls with melted butter and sprinkle with coarse salt; let cool on baking sheet at least 10 minutes.
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