Appears in Cook's Country October/November 2009
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.
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...