Rosemary Potato Rolls

These rolls are based on a recipe I found at The Fresh Loaf blog, an excellent resource by the way. I used half vanilla almond milk and half plain soy at 65% hydration and substituted olive oil and Earth Balance for the butter. With a 1000 gram whole wheat flour base, I added about two heaping tablespoons of dried rosemary leaves, and two mashed Yukon Gold potatoes, previously boiled and cooled with the skins. I also added about two tablespoons of agave syrup and a teaspoon of fresh ground black pepper. They were baked on a sheet pan, lightly sprayed with EVOO, in a 450 convection oven, fully hydrated for the first 10 minutes by pouring hot water into a very large cast-iron skillet.

In another 6 minutes (but who’s counting…) we’ll be having these for breakfast with some… guess what! Jam!