Rosemary-Potato Focaccia Rolls Recipe

Cooking Directions

• STEP 1.In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
• STEP 2.Add mashed potatoes, olive oil, rosemary, salt, and flour to the yeast mixture. Mix until a soft dough forms.
• STEP 3.Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
• STEP 5.Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet.
• STEP 6.Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
• STEP 7.Preheat the oven to 400°F (200°C).
• STEP 8.Brush the rolls with olive oil and sprinkle with fresh rosemary and sea salt.
• STEP 9.Bake for 15-20 minutes until golden brown.
• STEP 10.Remove from the oven and let the rolls cool on a wire rack before serving.

Cooking Tips

• Make sure the mashed potatoes are at room temperature before adding them to the dough.
• You can use dried rosemary if fresh rosemary is not available, but fresh rosemary will give the rolls a more vibrant flavor.
• To check if the rolls are done, tap the bottom of one roll. It should sound hollow.
• These rolls are best served warm, but you can store them in an airtight container at room temperature for up to 2 days.

Storage and Serving

• Store the rolls in an airtight container at room temperature for up to 2 days.
• To reheat the rolls, wrap them in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the Rosemary-Potato Focaccia Rolls as a side dish with soups, stews, or salads, or use them to make delicious sandwiches.