Instructions: Preparation Time: 35 minutes Rising time: 45-60 minutes

Cooking Time: 20-30
minutes

Yield: 16 rolls

1. For dough, scald milk (see note), then add sugar, oil, potatoes, rosemary, dough enhancer, if using, and salt. Let cool until warm. Add yeast mixture. Stir in about 1 cup of the flour; add egg, baking powder and baking soda. Stir in enough additional flour to make soft dough. Knead a few minutes until smooth and pliable. Put in greased bowl. Cover with towel; let rise until double in bulk, 45 to 60 minutes.

2. Punch down dough. To shape rolls, divide dough into 16 pieces. Roll each piece into a ball. Dip each roll in melted butter, then Parmesan cheese, and put into well-oiled 12-inch Dutch oven. Continue until all dough is used. Sprinkle with crushed rosemary. Let rise until about doubled in volume.

3. Using 9 coals on bottom and 17 on lid, bake, covered, until golden brown, 20 to 30 minutes. Garnish with fresh rosemary, if desired. Test kitchen note: To scald milk, heat to just below boiling point.

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