Rosemary Black Pepper Pull-Apart Butter Rolls
Author: Chef Brad
Ingredients
  • 2½ cups warm milk
  • 1 cooked potato, peeled and mashed
  • 4 eggs
  • 6 Tablespoons butter plus 3 Tablespoons for dipping dough into
  • 6 Tablespoons honey
  • 2 teaspoons salt
  • 1 Tablespoon minced fresh rosemary plus 2 teaspoons to sprinkle on rolls after baking
  • ½ Tablespoon fresh cracked pepper corn
  • 2 Tablespoons instant yeast
  • 5+ cups natural white flour
  • 1 cup cooked pearled barley
Instructions
  1. In WonderMix mixer, place warm milk, potato, whipped eggs, butter, honey, salt, rosemary, pepper, pearled barley, and 3 cups flour.
  2. Place yeast on top of flour and start mixer.
  3. Add flour until dough cleans sides of the bowl.
  4. Knead 6 minutes. Dough will be sticky.
  5. Dump out on oiled counter, fold together and let rise for 10 minutes covered.
  6. Divide into rolls and dip in butter and place on the jelly roll pan packed close together.
  7. Sprinkle with rosemary and brush with butter and let rise to double.
  8. Bake in a hot 350 degree oven for 20 to 25 minutes.
Recipe by Chef Brad America's Grain Guy at http://chefbrad.com/2016/06/rosemary-black-pepper-pull-apart-butter-rolls/