Herbs & Spices

Potato Thyme Rolls

1/4 cup lukewarm water
1 tablespoon dry yeast
2 tablespoons honey
1/2 cup mashed potatoes
1/2 cup buttermilk
3 tablespoons butter
3 tablespoons minced fresh thyme, or 1 tablespoon dried thyme leaves
1 egg
3 to 4 cups whole wheat flour
1 egg beaten with 1 teaspoon milk (for glaze)

Combine water, yeast and honey in a cup. Set aside for 10 minutes. In a saucepan, combine potatoes, buttermilk, butter and thyme; heat to lukewarm. Combine with yeast mixture and egg in a large bowl. Stir in 1 cup flour and beat well. Stir in another cup or flour, 1/2 cup at a time. If necessary, add a more flour to form a soft knead-able dough. Knead until smooth and elastic. (Do not over-knead; add as little flour as possible.)

Transfer dough to oiled bowl and turn to coat it with the oil. Let rise until doubled in size, about 1 hour. Punch down, turn out onto floured surface, divide into thirds. Roll each piece into a 10-inch rope. Cut each rope into 18 pieces and shape into balls. Butter 8 muffin cups. Place 3 balls into each cup. Let rise until doubled and then brush with glaze. Bake in a 400 degree F. oven for 12 to 15 minutes until lightly browned. Serve warm.

Makes 18 rolls.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003, courtesy of the Madison Herb Society.

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