Rosemary-Chive Parker House Rolls
In a large mixing bowl, combine 1 cup of the flour, yeast, chives and rosemary. In a small saucepan heat and stir water, 1/4 cup butter, sugar and salt until warm (120 degrees F to 130 degrees F) and butter almost melts. Add butter mixture to flour mixture. Add egg and mashed potatoes. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Use a wooden spoon to stir in as much of the remaining flour as possible.Advertisement
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease two large baking sheets; set aside. Roll dough to 1/4-inch thickness. Use a floured 2 1/2-inch biscuit cutter to cut into rounds. Brush with some of the melted butter. Re-roll scraps as necessary.
To shape rolls, fold dough rounds in half, making the crease slightly off center. Place rolls, larger halves on top, 2 inches apart on prepared baking sheets. Cover; let rise until nearly double in size (about 30 minutes).
Preheat oven to 375 degrees F. Lightly brush tops of rolls with the 3 tablespoons melted butter. Bake for 12 to 15 minutes or until golden. Serve warm.
Tip: If using a sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 teaspoon granulated sugar. Nutrition analysis per serving: same as below except 74 calories.
To make ahead: Prepare and bake rolls as directed. Cool completely. Place in an airtight container; cover. Freeze up to 1 month. Thaw at room temperature for several hours. To reheat, wrap rolls in a single layer in foil. Heat in a 350 degree F oven for 10 to 12 minutes or until warm.
1/2 fat, 1/2 starch