These Rosemary Potato Rolls come from a King Arthur Flour recipe. They’re really tender and savory and I love them with smoked salt, particularly when I’m making the more smokey version of Crab Corn Chowder. The Rosemary Potato Rolls are really easy and are quite elegant looking as a basket of golden knots. You’ll be proud of the results and hard-pressed not to eat more than one when they’re still warm from the oven. 1 ¼ cups water 2 tablespoons olive oil 3 cups all purpose flour 2 tablespoons Baker’s Special Dry Milk or non-fat dry milk powder ¼ cup potato flour OR ½ cup potato buds 1 tablespoon sugar 2 teaspoons fresh or dried rosemary, minced 1 teaspoon salt 1 ½ teaspoons yeast (need a yeast lesson reminder?) 1 tablespoon cornmeal 1 egg, lightly beaten 2 teaspoons salt for garnishing (I like maldon, preferably smoked) makes 12 rolls In the bowl of your mixer, add flour, potato flour, sugar, rosemary, salt, and milk powder. Whisk or mix together. Make a well and add the yeast, warm water, and olive oil. Let sit about 5 minutes or until it’s foamy. Turn on the mixer and run with the dough hook for 5 … Continue reading →