Recipe - Dutch Oven Rosemary Potato Rolls

1 cup Milk
One fourth cup Each: sugar; olive oil, hot
mashed potatoes
1 teaspoon Crushed rosemary
One fourth teaspoon Salt
One half teaspoon Dough enhancer (gluten);
optional
1 teaspoon (scant) yeast softened in 2
tablespoons warm water (105
to 115 degrees)
3 One half cup Flour
1 Egg; beaten
1 Scant teaspoon baking powder
One fourth teaspoon Baking soda

TOPPING
One fourth cup Melted butter
Three fourths cup Grated Parmesan cheese
Crushed rosemary

Chicago Tribune

Preparation time: 35 minutes Rising time: 4560 minutes Cooking time: 2030
minutes Yield: 16 rolls

Adapted from a recipe by Dale and Judith Hamaker of Hinckley, Utah.

1. For dough, scald milk (see note), then add sugar, oil, potatoes,
rosemary, dough enhancer, if using, and salt. Let cool until warm. Add
yeast mixture. Stir in about 1 cup of the flour; add egg, baking powder and
baking soda. Stir in enough additional flour to make soft dough. Knead a
few minutes until smooth and pliable. Put in greased bowl. Cover with
towel; let rise until double in bulk, 45 to 60 minutes. 2. Punch down
dough. To shape rolls, divide dough into 16 pieces. Roll each piece into a
ball. Dip each roll in melted butter, then Parmesan cheese, and put into
welloiled 12inch Dutch oven. Continue until all dough is used. Sprinkle
with crushed rosemary. Let rise until about doubled in volume. 3. Using 9
coals on bottom and 17 on lid, bake, covered, until golden brown, 20 to 30
minutes. Garnish with fresh rosemary, if desired. Test kitchen note: To
scald milk, heat to just below boiling point. Nutrition information per
roll: Calories ...... 180 Fat ............. 6 g Cholesterol .. 17 mg Sodium
..... 195 mg Carbohydrates .. 26 g Protein ........ 6 g Posted to TNT
Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997