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Simple Rosemary Potato Rolls

Prep Time: 30 minutes, Cook Time: 1 hour and 40 minutes, this includes rising time Makes 24 rolls

• 1/4 cup warm water
• 2 tbsp. organic sugar or sugar substitute like agave nectar
• 2 packages dry yeast
• 1 cup organic whole milk
• 1 cup mashed potatoes
• 1/4 cup organic unsalted butter (or dairy-free alternative), melted
• 2 large eggs
• 1 tbsp. evaporated cane sugar
• 1 tsp. sea salt
• 3 tbsp. fresh rosemary, finely chopped
• 4 cup organic unbleached all-purpose flour plus extra for kneading
• 2 tsp. organic canola oil

Preheat oven to 350° F. Stir together 1/4 cup warm water, 1 tablespoon sugar and yeast in a small bowl. Set aside. In a large bowl, mix milk with potatoes, melted butter, one egg, one tablespoon sugar, one teaspoon salt and rosemary. Stir in the yeast mixture and one cup flour. Work in the rest of the flour until the dough is firm enough to knead.

Sprinkle work surface with a little bit of flour. Knead dough 4 to 5 minutes until it is smooth and elastic. Turn the dough into a lightly oiled bowl, cover, and let rise for an hour (or until the dough doubles in size).

Spray 24 muffin tins with cooking spray. Punch the dough down gently and push out all the air bubbles with your palm. Pinch off small pieces of dough and form one inch balls. Put 3 dough balls in each muffin cup until all the dough is used, cover, and let rise for 30 to 40 minutes.

Beat remaining egg with 1 tablespoon water and brush the tops of the rolls. Bake for 10 to 15 minutes, until browned. Serve warm.

NOTE: If making ahead, bake for 8 minutes, remove from oven and allow to cool. Pack in freezer bags. To reheat: Preheat oven to 300° F, thaw frozen rolls, and place on baking sheet. Bake in oven for 5 to 10 minutes, making sure rolls do not get too brown.