Roasted Garlic Potato Rolls With Instant Potato Flakes Wellplated Com

The roll most tender and soft that ever I did know Would not give up the secret to his perfect, fluffy dough Since he wouldn’t give up his reason I had no choice but to eat ‘em Now I’m full with a tale to tell: it’s POTATO! Yes, friends, the humble spud is the secret to the most pillowy, melt-in-your-mouth dinner rolls in the land. Rather than making the rolls taste like potatoes (though I’m not convinced bread that tastes like Roasted Fingerling Potatoes would be a bad thing), the potato serves to soften and tenderize the dough, turning each roll into buttery cushions of roasted garlic carb heaven.

How to Make Roasted Garlic Potato Rolls

Though you certainly make potato rolls by boiling, then mashing a whole potato (like these Yukon Gold Potato Cinnamon Rolls), I decided to keep these roasted garlic potato rolls quick and easy with instant potato flakes.

The Ingredients

Instant Potato Flakes. I find the instant potatoes flakes result in a potato roll dough that is equally fluffy and flavorful, but with far less work and more consistent results. Whole Wheat Flour. Adds some whole grain goodness to this bread without feeling heavy thanks to the instant potato flakes. All-Purpose Flour. Keeps this recipe simple and accessible. Instant Yeast. Acts as the leavening agent to make these pillowy rolls rise. Instant Non-Fat Dry Milk. Makes the dough soft, tender and helps the rolls rise high. Roasted Garlic. The star of the show. Because it’s so thick and creamy, roasted garlic can replace a bit of the butter in the dough, while still adding moisture and a subtle, but complex flavor. Butter. A quick brush of melted over the top gives these rolls a delicate exterior that stays soft for days.

Forty minutes of hanging out in the oven at 400 degrees F is all that’s required to transform garlic’s signature bite into a complex, mild, and slightly sweet paste.Add it to everything from hummus, flatbread, pizza crust and toasted baguette slices or even add to pasta by mixing a bit in with any pasta sauce (or try this Quick Garlic Pasta recipe).

Sage. Just a bit of chopped fresh sage lends a savory counterpart to the lightly sweet garlic. If you are not a fan of sage or are looking for alternative options, I imagine rosemary, thyme, or even basil would all be lovely.