Thursday, August 11, 2011

More Rosemary Buns

So today was a stormy day lots of thunder and lightning. Of course I wanna kick on the oven and make some sandwich rolls.
Making bread includes lots of waiting and time for snuggling on the couch with Matisse - my dachshund.

I have recently discovered adding instant potatoes to bread dough giving the finished crumb a wonderful light texture.

Rosemary Olive Oil Buns

10 ounces Water
2 TB Olive oil
1.5 tsp yeast
1 egg yolk (save white for egg wash)
1 TB sugar
2.5 cups AP flour
.5 cup whole wheat flour
.5 cup instant potato flakes
1 tsp salt
2 tsp dried rosemary

Place first 5 ingredients in a bowl, let yeast dissolve. Add flours, potato flakes, salt and rosemary. Blend together until dough comes together. Turn out onto counter and knead dough until smooth and firm.

Shape into a nice sphere and place in olive oiled bowl cover in plastic and let rise for 60 minutes. Divide dough into six equal pieces (for large sandwich buns) and shape into roll, place on parchment and floured pan.

For sandwich rolls I always try to flatten the roll shape with my hand before proofing. Preheat oven to 375. Proof rolls until doubled, about 45 minutes. Brush with reserved egg white wash, sprinkle with coarse salt if desired. Bake for 15-20 minutes, until golden. Let cool, and enjoy!

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