These rolls are light, yet moist and loaded with delicious, flavorful fresh herbs.
Course
Bread
Prep Time3hours11minutes
Cook Time3hours11minutes
AuthorChris Scheuer
Ingredients
1 ½cupsmilk
1tablespoonsugar
2 ½teaspoonsactive dry yeast
1 ½cupmashed potatoesroom temperature
1 ½sticks buttersoftened
½cuphoney
1teaspoonsalt
¼cupfresh herbsfinely chopped (you can use all of one kind or a combination; I used equal parts of chives, basil and rosemary to equal ¼ cup)
2large eggs
5-6cupsall purpose flour
1large eggcombined with 1 tablespoon water for wash
sea salt
Instructions
Warm milk to 110-115˚F. Add yeast and sugar and stir to combine. Set aside for 5 minutes or until mixture begins to get foamy.
In the bowl of a stand mixer using the paddle attachment, mix together mashed potatoes, butter, eggs, honey and salt. Mix on medium speed for about a minute. Add fresh herbs and yeast mixture then mix on low speed until blended.
Gradually add flour (one cup at a time) until a soft dough forms. Switch to the dough hook attachment on the stand mixer and knead for about 10 minutes at low speed adding a little more flour a little at a time until the dough leaves sides of bowl while being kneaded.
Place dough in a large bowl that has been greased with olive oil. Cover bowl with a kitchen towel and place in a warm place to rise until doubled in size.. Punch down dough and divide into approximately 48 equal size pieces. Shape into round rolls and place rolls about 1 ½ inches apart on parchment paper lined or greased baking sheets or roll each piece into a 10" rope then form into a coil (like a sleeping snake). Place coils into a well-greased muffin tins. Brush rolls with egg wash and sprinkle lightly with sea salt. Let rolls rise until doubled in size. Bake in a preheated oven set at 375 degrees for approximately 15-20 minutes or until golden.