Rosemary and Garlic Potato Bread Rolls

Instructions

• 1

  Place the potatoes in a medium saucepan and cover with cold water. Place the pan over medium-high heat and bring to a boil. Boil for 10 minutes, or until the potatoes are fork tender.

• 2

  Drain the potatoes, reserving 1 cup (8 fl oz) of the cooking water. Mash the potatoes into the bowl of a stand mixer with a fork or ricer, until smooth. Allow to cool for 5 minutes. Meanwhile, continue to the next step.

• 3

  To start the seasoning, finely chop the rosemary. Remove 3 tablespoons for the dough and reserve the remaining rosemary.

• 4

  Place the butter and the reserved rosemary in a small saucepan over medium heat. Stir until the butter has melted. Remove from the heat and set aside at room temperature to infuse.

• 5

  Add the reserved potato cooking water (ensuring temperature is 110°F-115°F), yeast and sugar to the warm mashed potatoes and using the whisk attachment, mix to combine. Change to the dough hook. Add the flour, salt, garlic, garlic powder and the 3 tablespoons rosemary. Mix on low until combined, about 5 minutes. Continue to knead on low for 5 minutes, or until the dough is smooth and tacky. Make a well in the center of the dough and add the butter and egg and continue kneading for 10 minutes, or until the dough is smooth and elastic.

  Tip: To test the gluten formation, you can use the windowpane test - pinch off a small piece, then stretch it between your fingers into a square. If the dough doesn’t break but is thin enough to let light pass through, it’s ready. If it breaks when stretched, continue kneading and repeat the test.
• 6

  Transfer the dough to a lightly oiled medium bowl and cover. Insert the wire rack into position 7. Place the dough in the oven. Set the oven to Proof, Convection, 100°F, for 45 minutes, and press Start to proof.

• 7

  The dough should be doubled in size. If not, proof it a little longer. 

• 8

  Grease a 13-inch x 9-inch baking dish with the olive oil. Dust the countertop with flour and turnout the dough. Divide into 12 equal pieces, about 3½ oz each. Roll each piece into a tight ball and place evenly spaced in the baking dish. Cover with lightly greased plastic wrap.

• 9

  Warm the rosemary butter gently if required and pour through a fine sieve. Combine salt and garlic powder in a small bowl. Set both aside until required.

• 10

  Place the baking dish in the oven. Set the oven to Proof, Convection, 100°F, for 30 minutes, and press Start to proof. When the oven signals, remove the plastic wrap and lightly brush the tops with the infused butter. Return the baking dish to the oven.

• 11

  Adjust the oven to Bake, Convection, 375°F, for 15 minutes, enable Rotate Remind and press Start. When the Rotate Remind signals, rotate the baking dish and brush the tops again with the butter. Season with combined garlic powder and salt and continue cooking.

• 12

  The rolls should be golden brown. If not, bake them a little longer. 

• 13

  Let the rolls rest in the baking dish for 10 minutes. Serve warm, either straight from the dish or transferred to a bread basket for the table. These soft, golden rolls are perfect for mopping up gravy, pairing with butter, or enjoying on their own. However you serve them, expect them to disappear fast.