I attended a potluck luncheon on Super Bowl Sunday and my contribution was potato rosemary and olive oil rolls. They were the perfect companion for the assortment of other foods that were served.
When I started thinking about what to bring, I knew I wanted to make rolls, I just wasn’t sure what kind. So I revisited one of my favorite breads for inspiration. Potato Rosemary Bread is one of the breads we made in the BBA Challenge . I really liked that bread so I decided to try it again using a blend of flours.
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon yeast
- 3/4 – 1 cup room temperature water