INGREDIENTS

INSTRUCTIONS

TOPPING
Chicago Tribune
Preparation time: 35 minutes Rising time: 45-60 minutes Cooking time: 20-30
minutes Yield: 16 rolls
Adapted from a recipe by Dale and Judith Hamaker of Hinckley, Utah.
1. For dough, scald milk (see note), then add sugar, oil, potatoes,
rosemary, dough enhancer, if using, and salt. Let cool until warm. Add
yeast mixture. Stir in about 1 cup of the flour; add egg, baking powder and
baking soda. Stir in enough additional flour to make soft dough. Knead a
few minutes until smooth and pliable. Put in greased bowl. Cover with
towel; let rise until double in bulk, 45 to 60 minutes. 2. Punch down
dough. To shape rolls, divide dough into 16 pieces. Roll each piece into a
ball. Dip each roll in melted butter, then Parmesan cheese, and put into
well-oiled 12-inch Dutch oven. Continue until all dough is used. Sprinkle
with crushed rosemary. Let rise until about doubled in volume. 3. Using 9
coals on bottom and 17 on lid, bake, covered, until golden brown, 20 to 30
minutes. Garnish with fresh rosemary, if desired. Test kitchen note: To
scald milk, heat to just below boiling point. Nutrition information per
roll: Calories ...... 180 Fat ............. 6 g Cholesterol .. 17 mg Sodium
..... 195 mg Carbohydrates .. 26 g Protein ........ 6 g Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Rrairie@aol.com on Aug 27, 1997

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