0 Ratings
- 12 Servings +
0.25 cup Unsalted Butter
1 cup Milk
1 cup PEI Russet Potatoes, cooked, mashed
1 Package Instant Yeast
4 cup All Purpose Flour
1 tsp Salt
2 tbsp Fresh Herbs (sage, thyme, rosemary), minced
2 Cloves Garlic, minced
Heavy Cream to brush top
Flaky Salt
Add butter and milk to a saucepan and cook over low heat until butter melts (let cool if too hot- you just want it to be warm to the touch).
In a large bowl, milk and butter mixture and add potatoes, yeast, flour, salt, herbs and garlic. Mix until combined, then remove from bowl and knead for 5-10 minutes.
Add dough to an oiled bowl and cover in a warm place to rise. Let rise until doubled in size.
Divide into 12 equal portions (a kitchen scale works great). And add to a buttered 9x13 baking dish. Cover and let rise again for an hour.
Preheat oven to 350°F.
When rolls have risen, brush with heavy cream and sprinkle with flaky salt.
Bake for 35-40 minutes or until golden brown and cooked through.
Let cool and enjoy!
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
