These herbed pull apart rolls are a beautiful solution for the holidays or any special occasion.
Idahoan® Potato and Herb Pull Apart Bread
Serves: 10-12
These herbed pull apart rolls are a beautiful solution for the holidays or any special occasion.
Ingredients
- ¼ cup very warm tap water
- 3 tsp dry instant yeast
- 1 ½ Tbsp super fine sugar (caster or bakers sugar)
- ⅓ cup unsalted butter
- 1 ½ cups milk
- 3 eggs, beaten
- 1 tsp sea salt
- 1 ½ cups Idahoan® Original Potato flakes, dry
- 4 ½ cups all-purpose flour
- 1 cup flat leaf parsley, finely chopped
- ½ cup each, thyme leaves and rosemary leaves, finely chopped
- 5 cloves garlic cloves, minced (optional for herb garlic pull apart bread)
- ⅓ cup extra virgin olive oil
- bay leaves and herbs for garnish
Instructions
- In a small bowl, place very warm (not hot) water, yeast and sugar. Set aside to activate the yeast.
- Melt the butter in the milk while bringing the milk to a scald (tiny bubbles will appear around the edge of the pan when ready, do not boil). Set aside to cool.
- Transfer the milk, when cooled, to a mixer with a dough hook attached. Add the eggs, activated yeast mixture, salt and Idahoan® Mashed Potatoes. Mix together.
- Begin adding the flour one cup at a time. You may need more or less. The dough should come together in a soft ball, still a bit sticky to the touch but easy to handle.
- Pour extra flour out onto a work surface and begin kneading the dough, adding more flour if needed. It should be a firm, but still soft and pliable dough.
- Spray a large bowl with cooking spray. Place dough in the bowl, turning once to coat the dough with some of the oil. Cover with a damp cloth and set aside in a warm place. Let rise until it doubles in bulk.
- Place the parsley, thyme and rosemary in a bowl and add the olive oil. Mix to combine. If using garlic add at this stage.
- Lightly grease a 9” cake pan with cooking spray. Place a 2 ½ to-3 inch by 2 in wide ramekin or straight-sided, oven-proof glass in the center of the pan. You can use a bundt pan, however the sides with be rounded, or you can use a spring form pan fitted with a bundt pan attachment.
- When the dough has risen, turn out onto a work surface dusted with flour. Snip off walnut size balls of dough and roll to shape, then roll in the herb and oil mixture.
- Place balls of dough in the bottom of the pan, making the first layer then work your way around and up the sides of the pan leaving at least ¾" space from the top edge. Do not pack too tight.
- Sprinkle with a bit of sea salt if desired. Cover and let rise for about 20 minutes.
- Preheat oven to 400°F.
- Bake for 20-25 minutes or until top is golden and when tapped it sounds hollow.
- Cool slightly and then remove carefully form the pan. Garnish with bay leaves and herbs. Serve warm.
