This bread, the 28th bread in the Bread Baker's Apprentice challenge from Pinch My Salt, is a bread worth trying out. I had some left over baked russett potatoes, so I thought I would make this next.
I decided to try some rosemary that I had picked last summer, cleaned, towel dried and vacuum packed in my FoodSaver.
The rosemary was fresh and fragrant...I was happy my freezer experiment worked!
Peter Reinhart advised restraint with rosemary, so I only put in 1 T. chopped, instead of the full 2 T. called for in the recipe.
The dough came together well. I thought it was a teeny bit lumpy, but then I realized it was the itsy bitsy pieces of potato.
I shaped them into 2.6 oz balls and was able to form 18 dinner rolls. The recipe suggests using roasted garlic, but since I did not have any on hand, I used 1 t. of Johhny's Garlic Spread mixed in with some melted butter and brushed it on the tops of the rolls.
The rolls came out beautifully browned with a slightly crispy crust and a tender chewy crumb. This is not your typical soft, pillowy potato roll. This is more like the artisan crusty roll that is infused with rosemary and garlic.
I will definitely be making this again and even adding just a touch more rosemary....maybe the full 2 T. that PR recommends ~