Rosemary-Olive Rolls

Name: Rosemary-Olive Rolls
Yield: Makes 12 rolls
Ingredients: 1 1/4 cups, water, heated to 110 degrees; 1 tablespoon, olive brine; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, sugar; 1 envelope (2 1/4 teaspoons), instant or rapid-rise yeast; 3 cups, all-purpose flour; 3/4 cup, pitted kalamata olives, chopped and patted dry; 2 tablespoons, minced fresh rosemary; 1/2 cup, instant potato flakes; , Salt; 1 , egg, lightly beaten

2 comments

Appears in Cook's Country October/November 2009

Desserts or Baked Goods

Breads

Some rolls are as squishy as a teddy bear, others as rustic as rawhide. We wanted a happy medium-a roll with a crumb that was soft yet chewy.

SERVESMakes 12 rolls

TIME1¼ hours, plus 65 minutes rising

WHY THIS RECIPE WORKS

Cutting back on fat from butter and milk yielded the perfect amount of chew in our Rosemary-Olive Rolls. A small infusion of olive oil perfected the texture. Adding mashed potato to the dough made all the difference when it came to tenderne...

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