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

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources