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Inside of Rosemary Potato Garlic Rolls

Garlic-Rosemary Potato Rolls

Christina
This is a flavorful bread for a holiday or Sunday dinner table that makes lovely rolls. It pairs well with any meat, vegetarian or vegan dish. Vegan Friendly rolls.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Resting Time 1 day 1 hour
Total Time 1 day 2 hours 30 minutes
Course bread, Side Dish, vegan
Cuisine American, vegan, vegetarian
Servings 8 people
Calories 151 kcal

Equipment

  • Small pot
  • Potato peeler
  • Small Baking Dish
  • Electric Mixer with Dough Hook and Whisk
  • Baking Pan (8" / 20 cm round pan for rolls or flat pan for a round boule)
  • 4 L food container with lid or bowl with plastic wrap

Ingredients
  

Biga (prepare 24-72 hours in advance)

  • 70 grams Bread Flour
  • 50 grams Warm Water
  • ¼ tsp Yeast

Mashed Potato (leftover works fine)

  • 1 Medium Baking Potato (russet) (about 100 grams)
  • Water to boil

Bread Dough

  • 85 grams Boiled Potato
  • ½ T Extra Virgin Olive Oil
  • 120 grams Potato Water (or warm water if using leftover potato) (cooled to 110F / 43C degrees)
  • 1 tsp Yeast (rounded teaspoon)
  • 120 grams Biga (+/- a few grams is okay)
  • 200 grams Bread Flour
  • 7 grams Salt
  • 1 T Fresh or Dried Rosemary
  • 2 T Coarsely Chopped Roasted Garlic

Roasted Garlic (optional)

  • 1 head Garlic
  • 1 T Olive Oil
  • Semolina or Cornmeal to dust pan
  • Olive Oil to Brush top of bread

Instructions
 

Biga

  • Mix flour, yeast and water all together until a shaggy dough form.
  • Set aside for 30 minutes.
  • Dump onto a work surface and knead for 30 seconds until a loose ball forms. Place back in to a greased bowl. Cover.
  • Allow to rise in a warm place for 2 hours, or until doubled.
  • Dump onto a work surface and deflate. Lightly knead the dough and form a tight ball and place back in to a greased bowl. Cover.
  • Rest in refrigerator for 24-72 hours.
  • When ready to make the bread, remove biga from the refrigerator to take the chill off. Leave at room temperature 1-2 hours before you start the bread dough.

Mashed Potato

  • Peel the raw potato and rinse it off under cool water.
  • Chop the potato into large chunks.
  • Place in a pan and cover with water.
    Potatoes in a pan covered in water
  • Boil 20 minutes or until potatoes are soft enough to mash but are not falling apart.
  • Drain potatoes reserving the cooking liquid.

Bread Dough

  • Scaling: Measure all ingredients using a digital scale.
    Scale all ingredients by measuring with a digital scale
  • Mixing:
  • Measure 85 grams of potatoes and place in mixing bowl.
    Add potatoes to mixing bowl
  • Add olive oil to the potatoes.
  • Measure 120 grams of the potato cooking liquid or warm water (110 F /43 C degrees).
  • Whisk the potatoes and olive oil together, adding just enough of the potato water to form a smooth consistency.
    Hint: Do not whip them so much that they become gummy, it will make your bread tough.
    Mashed potato
  • Add yeast to remaining potato water or warm water. Set aside for 5-10 minutes until bubbly.
  • Switch to dough hook. Add water/yeast mixture, biga, flour, and salt to the mashed potatoes in the mixer bowl.
    Mix on Low Until All Flour is Hydrated
  • Mix on low speed for 1-2 minutes until there is not dry flour left.
  • Mix on speed 2 for 5 minutes until dough is smooth, sticks to the bottom but pulls from the sides of the bowl.
    Hint: Add 1 T of flour at a time if dough is too wet until you achieve the right consistency.
    Soft Dough pulling from the sides of bowl
  • Add rosemary and mix just until incorporated (about 1 minute more).
  • Dump dough on to a flat work surface. Form into a smooth dough ball.
  • Place ball in to a greased container. Cover.
    Dough rising in covered container.
  • Bulk Fermentation (first rise):
  • Allow to rise in a warm place until doubled in size, approximately 1-1½ hours.
    Hint: The rising time is dependent on your room temperature. If your room is very cold, you can set the bowl in the oven with the oven with a bowl of hot water. Close door. Check regularly so dough does not over proof.

Roasted Garlic (optional)

  • Preheat oven to 400 F / 200 C degrees.
  • Cut the tops off a bulb of garlic.
  • Place garlic bulb cut side up in a small baking pan with sides or wrap in foil.
    Hint: I find that a glass or a ceramic baking pan with a lid to work best for roasting garlic and for easiest clean up.
  • Drizzle top with 1 T of olive oil.
  • Cover the baking pan with lid or aluminum foil.
  • Place in oven, cook for 15-20 minutes until bulb just begins to brown and cloves are soft. Remove from oven.
    Hint: Be careful not to burn garlic. Burnt garlic is bitter. Test garlic cloves with a fork, when soft, remove from oven.
  • Take top off the pan and set garlic aside to cool.
  • When cool enough to handle, pull cloves off and squeeze the softened garlic out. Chop and measure 2 T and set aside.
    Roasted Garlic
  • Punching/Folding the Dough:
  • When dough has doubled, dump it on to a flat work surface. Gently press to expel some of the air.
    Flatten dough on work surface
  • If using garlic, spread garlic on lightly flattened dough. Sprinkle with a very light coat of flour.
    Garlic on rosemary dough
  • Roll dough up by making a cylinder.
    Roll dough up in a cylinder enclosing the garlic
  • Bench Proofing or Resting:
  • Cover cylinder with a cotton towel and prepare baking sheet (one bread boule) or cake pan (rolls).
  • After dough has rested for 10 minutes, continue to next step.

Bread Boule Instructions (skip to below if making rolls)

  • Pre-shaping or Rounding one Round Boule:
  • If forming a bread boule, roll sides of cylinder to center and pinch together. Flip dough over so pinched side is facing down.
    Roll sides of cylinder to center and flip over
  • Pull the dough towards you to form and tighten into a ball. Turn it ¼ turn and pull again using friction to tighten the dough ball. Repeat until a tight dough ball is formed.
    Shaping a Dough Ball
  • Makeup and Panning:
  • Place dough ball on to prepared baking sheet.
    Place dough ball on prepared sheet

Instructions for Rolls [skip ahead to Proofing (second rise) if making one round boule]

  • Dividing:
  • Cut eight equal pieces (approximately 65 grams each).
  • Pre-shaping or Rounding Rolls:
  • Form eight mini dough balls.
  • Makeup and Panning:
  • Place one mini dough ball in the center and seven around the outside.
    Eight Dough Balls in Round Pan
  • Proofing (second rise):
  • Cover with sprayed plastic wrap and allow to rise until doubled in size, about 30-45 minutes.
  • Bake:
  • Preheat oven to 400 F degrees for one round bread boule (or 375 F degrees for rolls).
  • Remove plastic wrap and spray or brush dough lightly with more olive oil.
  • If desired, cut a cross pattern on top of the bread boule (not rolls).
  • Bake 20 minutes, rotate pan half way, bake another 15-20 minutes until bread is brown.
    Browned Rolls
  • Cool:
  • Remove from pan and cool on rack for 20 minutes before serving.
    Garlic Rosemary Potato Boule cooling on wire rack
  • Store:
  • This bread is best eaten the day it is made. Store leftovers in a plastic bag. The leftovers make very tasty croutons the following day.

Notes

Keyword bread, garlic, potato bread, rolls, rosemary, vegan