Garlic-Parmesan Potato Bread Dinner Rolls

Ingredients

• 0.5 cup instant potato flakes
• 0.75 cup boiling water
• 0.5 cup whole milk
• 4 tbsp unsalted butter, melted (Divided between the dough and topping.)
• 1 large egg (At room temperature if possible.)
• 3 cup all-purpose flour (Plus additional flour for handling if needed.)
• 2.25 tsp instant yeast
• 2 tbsp granulated sugar
• 1.5 tsp fine salt
• 2 tbsp unsalted butter, melted (For brushing the baked rolls.)
• 2 cloves garlic (Finely minced or grated.)
• 1 tsp fresh rosemary (Finely chopped.)
• 0.25 cup Parmesan cheese (Finely grated.)
• 1 beaten egg (Optional glaze if making plain rolls instead of the garlic-Parmesan topping.)

Steps

1. 1

   In a large bowl, stir the instant potato flakes into the boiling water. Add the milk, melted butter, and egg, and whisk until the mixture is smooth and only lukewarm. If the mixture is hot, let it cool before adding the yeast.

2. 2

   Add the flour, instant yeast, sugar, and salt. Stir until a shaggy dough forms and no dry flour remains.

3. 3

   Turn the dough onto a lightly floured work surface and knead for about 8 minutes, or use a stand mixer fitted with a dough hook and knead on medium-low speed for 5 to 7 minutes. The dough should become smooth, elastic, and slightly tacky but not wet.

4. 4

   Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free place until doubled in volume, about 60 to 90 minutes.

5. 5

   Lightly grease a 9-by-13-inch baking pan. Turn the risen dough out onto the work surface and divide it into 12 equal pieces.

6. 6

   Shape each piece into a smooth ball by pulling the edges underneath and pinching the seam closed. Arrange the balls in the prepared pan, leaving a little space between them.

7. 7

   Cover the pan and let the shaped rolls rise until puffy and nearly doubled, about 30 to 45 minutes. Meanwhile, heat the oven to 375°F (190°C).

8. 8

   Bake the rolls for about 20 to 25 minutes, until their tops are golden brown and the centers register approximately 190°F (88°C).

9. 9

   While the rolls bake, gently warm the topping butter with the minced garlic and rosemary in a small saucepan over low heat for 2 to 3 minutes, until fragrant. Do not brown or burn the garlic.

10. 10

    Brush the hot rolls generously with the garlic-rosemary butter and sprinkle evenly with the grated Parmesan.

11. 11

    Return the pan to the oven for 2 to 4 minutes, until the Parmesan is melted, browned, and lightly crisp. For plain rolls, omit the flavored butter and cheese and brush the risen rolls with beaten egg before baking.

12. 12

    Cool the rolls in the pan for 10 minutes, then transfer them to a wire rack. Do not leave them in the pan longer, or steam can soften the bottom crust.

Notes

The source says the dough can be prepared and the rolls shaped, then refrigerated for up to 24 hours. Before baking, let the shaped rolls stand at room temperature for 1 hour, then finish and bake as directed. The source also notes that the recipe can be doubled for a crowd.

Nutrition per serving

• bread
• dinner rolls
• baked
• vegetarian
• side dish
• holiday
• garlic
• Parmesan