Ever-Ready Rolls

Cooking Instructions

1. Dissolve yeast in 3/4 cup of the milk with 1 teaspoon of the sugar and allow to stand 3 to 5 minutes until tiny bubbles appear on the surface.

2. Mix the hot riced potato with the butter, salt, and remaining sugar. Alternately mix in the flour and the remaining 1 cup milk. Stir in the yeast and let rise until very light, doubled in bulk.

3. Toss onto a floured board and knead until smooth and elastic (or in a mixer fitted with the dough hook attachment).

4. Put dough in a greased bowl, cover, and let rise until very light.

5. Shape as desired (see below) and bake 450F for 12 to 15 minutes.

Wine Pairing(s)

Chateau de Malleprat Pessac-Leognan

Caillou de Canesse Côtes de Bourg

Delicato Shiraz

Bunnell 'Boushey-McPherson' Syrah

Redbank 'The Anvil' Shiraz

Domaine des Senechaux Chateauneuf du Pape

Alain Paret Les Larmes du Pere

Paul Jaboulet Aine 'La Petite Chapelle' Hermitage

Chateau de la Gardine Chateauneuf du Pape

Chateau Cantemerle Haut Medoc