Potato-Sage Rolls with Roasted Garlic

Serves: 
8

These potato based yeast rolls are full of earthy flavor. Scented with garlic and sage, they make a great addition to any bread basket.

Ingredients

4 russet potatoes, peeled and cut into quarters
1⁄3 cup lukewarm potato water
2 heads garlic, roasted and peeled
1 tbsp. dry yeast
3 tbsp. olive oil
5 cups flour
2 tsp. salt
1⁄2 cup fresh sage, chopped

Steps

1. Boil potatoes in salted water until soft. Reserve potato water and set aside. On a large sheet pan, air dry potatoes until cool, then mash garlic into potatoes.

2. Stir yeast into warm potato water and allow to rest for 5 min.

3. In a large mixer, combine potatoes, oil and yeast and mix on low speed until fully incorporated.

4. Gradually add flour and salt and mix on low speed 2-3 min. Increase speed and mix for 11-15 min., gradually adding sage.

5. Allow dough to rise for 30 min.; punch down dough and shape into rolls. Place rolls in a greased round pan, cover and let rise for 30 min.

6. Bake about 50 min. until interior temperature is approx. 200° F.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources