Layered Turtle Cheesecakes - in Ball Canning Jars

 I received an assortment of Ball Canning jars to create these gift sized cheesecakes from Ball Canning and to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

I don't know about you, but one of my favorite parts to a holiday dinner is dessert.

Not a deep thought, right. Who doesn't enjoy a little treat around the holidays? Well, today's recipe is not only a fun treat to make ahead that you can stash in the fridge, but it also makes a great gift. I know that I wouldn't mind receiving a Layered Turtle Cheesecake in a Ball Canning jar, tied up with some festive string and a cute little spoon.

Yes, this recipe is too good to keep to myself. As an early Christmas present, dear readers, I will be sharing this easy recipe along with a fun sponsor, Ball Canning. More about the iconic canning jars in a minute, first let's dive right into the dessert spread laid out by my talented fellow bloggers:

Busy-at-Home : Mini Chocolate Fudge Cobblers with Homemade Chocolate Cherry Ice Cream

Daily Dish Recipes: Spiced Pumpkin Gingerbread Trifles

Adventures in All Things Food: Layered Turtle Cheesecakes

Flour on My Face: Pumpkin Spice Cranberry Trifle in a Jar

The Gunny Sack: Peppermint Brownies

Will Cook for Smiles: No Bake White Chocolate Cheesecake Gingerbread Trifle

I have to say I was over the moon to hear Ball Canning from Jarden Home Brands would be included in our week of  Holiday Recipe series. I have an entire shelving unit in my utility room devoted to organizing my canning jars, canning supplies and preserved food.

It is impressive that Jarden Home Brands, started by the Ball brothers, has been around for more than 125 years. You can read more about the history of Ball Jars on the freshpreserving.com site.

I use Ball canning jars because I know they will hold up to pressure canning, they will keep my preserved food air tight and safe, and with the newer colored glass jars and the Elite Collection, they are also great to look at and use for general storage. I keep my dry good, beans and rice, in large glass Ball jars since we switched out of plastic storage.

Over the years I have made several fun gifts to hand out in Ball canning jars. From homemade honey mustard to lavender sugar scrub, the possibilities seem endless! But, check out their Pinterest account for more great ideas and recipes.

I was thrilled to find that we would be using our Ball jars for a holiday dessert. I have seen people make some amazing things in Ball jars, but ultimately went with a cheesecake. It is my husband's favorite dessert. I am rather fond of the caramel, pecans and chocolate involved in this.

So grab some Collection Elite Brushed Silver Half Pint or Pint sized Ball jars. These are beautiful enough that they don't need much more than some simple festive twine or a bow. They also have a perfect wide mouth  that makes it easier assembling these treats.

First I assembled all my ingredients. Cheesecake is always better if your ingredients are at room temperature. I took the cream cheese and butter out, unwrapped my caramels and chopped the pecans. I actually like to put my prepped ingredients in small Ball jars for convenience.

I crushed up my sandwich cookies in the food processor with a little sugar and melted butter.

Then I pressed the crumbs into the bottom of my Ball jars. Because of the wide shape of the jar base, these worked really well for getting my fingers down into the jar to press the crumbs down.

I sprinkled just a little of my chopped pecans on top of the crumbs before layering in the cheesecake filling.

At this point, I could get started on the caramel sauce. Just good old Kraft caramel and evaporated milk. Warm slowly and stir.

Keep going till the caramel sauce reaches a smooth and pourable consistency. Set the sauce aside... or test it with a spoon. I firmly believe in taste testing at this point.

The cheesecake itself is really easy to make. Just beat the cream cheese, then add the flour, sugar, eggs and vanilla.

Bake the cheesecake till the center isn't jiggling anymore.

Then comes the best part, aside from eating them... filling! The pint jars gave me enough room to add a layer of cheesecake, then caramel, and cheesecake on top. In the half pint jars I did a thin layer of each, with just a scoop or so more of cheesecake.

Be sure to leave  1/2" inch of head space for final topping. You will want to be able to put a lid on easily.

After the cheesecake is baked and the bottles are filled, I chilled my cheesecakes overnight. Then I topped them with pecans, mini chocolate chips and drizzled each one with a little more caramel sauce.

You could make a label for these, or just go simple with spoons and baker's twine. My only addition was to add a Ball wide mouth plastic storage cap when gifting. They work well for the refrigerator and are easier to unscrew.

Layered Turtle Cheesecakes

You Will Need:

• 1 c. chocolate sandwich cookies, crushed
• 2 Tbsp. granulated sugar
• 3 Tbsp. unsalted butter, melted
• 1/4 c. pecans, roughly chopped
• 11 oz. caramels, unwrapped
• 1/4 c. evaporated milk
• 2 (8oz.) cream cheese, at room temperature
• 1/2 c. granulated sugar
• 1 Tbsp. all-purpose flour
• 2 eggs, beaten slightly
• 1 tsp. vanilla extract
• 1/4 c. pecans, roughly chopped
• 1/4 c. mini semi sweet chocolate chips
• more caramel sauce for drizzling

Preheat the oven to 325 degrees.

Pulse up the cookie crumbs, 2 Tbsp. sugar and butter in a food processor. Divide between 6 Ball jars and press the crumbs down. Sprinkle with pecans.

After the crusts are made, melt the caramels in evaporated milk in a small saucepan over medium low heat. Whisk till smooth. Turn off the heat and set aside.

In a standing mixer, cream together the cream cheese and remaining sugar. Cream for a full 3 minutes, scraping down the sides during the process. Beat in the flour, then eggs, one at a time and finally adding in the vanilla. Scrape down the sides to ensure there are no lumps.

Bake the cheesecake filling in an oven-safe dish for about 45 minutes, or until the center is no longer jiggly. Turn off oven and allow the baked filling to come to room temperature with the oven door open.

Carefully spoon half the cheesecake mixture into the bottom of the jars. Then spoon in a thin layer of caramel. Top with the remaining cheesecake filling, be sure to leave 1/2" gap from the top.

Refrigerate the cheesecakes overnight. To serve, sprinkle with pecans, mini chocolate chips and drizzle with caramel sauce. Enjoy! 

And, let's not forget this week's Giveaway! 


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Roasted Brussels Sprouts & Beet Slaw with Pancetta

 I received a set of O Olive Oil to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

One of my favorite winter vegetables is the lowly Brussels sprout.

I know. I mention this casually and people make that face. They try not to show disdain, but a childhood of smelly Brussels sprouts is hard to push down. No, I do not like them boiled, I am not even fond of them steamed, but roasted... well, that is utter perfection!

I wanted to include a hearty and seasonal side for this Progressive Dinner that would satisfy even the pickiest person in my family. I served this as a test to my husband, who practically licked his plate clean and went back for seconds. Yes, it was a grand success. It is a lovely combination of sweet and earthy flavors, topped with a crunchy pancetta and then kissed with a lovely Meyer Lemon Olive Oil to finish it.

Yes, what really brings all these flavors together is the O Olive Oil.

Now, before I jump into this week's amazing sponsor, I wanted to give you the full scoop on what everyone has prepared for you today. Be sure to hop around and pin these recipes for your next holiday gathering.

From my fellow bloggers we have:

Busy-at-Home : Creamy Garlic Mashed Faux-Tatoes with Parmesan

Daily Dish Recipes: Garlic Roasted Asparagus with Cranberries and Almonds

Flour on My Face: Broccoli Casserole

Will Cook for Smiles: Cranberry Stuffing

The Gunny Sack: Blooming Sweet Potato

Adventures in All Things Food: Warm Beet and Brussels Sprout Slaw

Have you ever tried O Olive Oil?

They have an amazing selection of artisanal oils and vinegars to add that special touch to any dish you make. Based in California, they harness the warm sun and rich soil for their vinegar and bring delicious and creative olive oils to the table. Yes, these are high quality ingredients crafted in the USA, and I always love to support family farmers and the quality they bring to the food they grow. 

Never infused or flavored, these oils are the real thing. They are pressed with the fruits, garlic, etc. so the flavor permeates the product.

The vinegars are hand-crafted, on batch at a time, with a range of beautiful balsamics and premium wine vinegars that begin with the best Sonoma, California grapes.

Looking for inspiration? O Olive Oils have great recipes and ideas on their site for how to enjoy their oils and vinegars. These are high quality finishing oils, not intended for the cooking process, they top salads, go in marinades or other dishes to bring your recipes to an whole new level. I plan to try them all out on my favorite vegetables and salads to get me through the Winter eating blahs. 

And O has partnered up with Martha Stewart's Cooking School, so you know it has to be a high quality product. Even the 

This really is a simple recipe. It starts with some delicious Winter treats... beets, Brussels sprouts, pancetta and shallots. The sweetness is brought out by roasting them. Then the whole dish is brightened and brought together with the flavors of Meyer Lemons and California Mission Olives.

My favorite way to enjoy beets is roasted. Nothing special. Just a little olive oil, kosher salt and time. 

Instead of the way I usually roast my Brussels sprouts, sliced in half, I sliced each sprout thin. Go ahead and break out the mandolin if you have one for even slicing. Don't go too thin... you want them to stand up to roasting.

I put both the Brussels sprouts and thinly sliced shallots into the oven till they caramelized. All tossed together it is a colorful dish. To finish it off, I crisped up the pancetta and then drizzled the dish with O Olive Oil. 

Roasted Brussels Sprouts & Beet Slaw with Pancetta 

You Will Need:

• 2 roasted beets, peels rubbed off and cubed
• 2 lbs. Brussels sprouts
• 3/4 tsp. kosher salt
• 2 Tbsp. olive oil
• 2 shallots, diced thin
• 4 oz. Pancetta, small cubes
• O Olive Oil with California Mission Olives and Organic Meyer Lemons

Start by slicing the Brussels sprouts into thin even slices. Toss with kosher salt, olive oil and sliced shallots. Roast at 425 degrees for 8 minutes, then turn and roast for an additional 6-8 minutes.

Crisp up the pancetta in a skillet and place on a paper towel to drain. Sprinkle the sprouts with pancetta and drizzle with O Olive Oil to finish off the dish.

Serve while warm and enjoy! 

And, let's not forget the Giveaway! 

Would you like to try out O Olive Oils for yourself?... Well, O Olive Oil would like you to try out their olive oils and vinegar, too. You could make this Warm Beet and Brussels Sprout Slaw as well as any of the other recipes listed here... or come up with a new delicious dish yourself! Good luck.

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Hearty Holiday Chopped Salad

 I received Rachael Ray Cucina Stoneware from PotsandPans.com to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

Welcome back for week 2 of our Progressive Dinner Posts! I hope you all had a chance to enter the giveaway and check out my Pecan Encrusted Baked Salmon recipe, as well as all the amazing recipes from the other 5 bloggers participating.

This week is all about salads, and I hope you can find at least one or two perfect for your family gathering. I went with a hearty chopped salad full of endive, Fall corn, Gruyere cheese, tart green apples, dried cranberries, creamy avocado and a figure friendly citrus dressing. And thanks to our sponsor, I am serving mine up in Rachael Ray Cucina Stoneware oval platter, 

Here are all the delicious salads this week:

Busy-at-Home : Pear Pistachio and Pomegranate Salad with Lemon Balsamic Vinaigrette

Adventures in All Things Food: Hearty Holiday Chopped Salad

The Gunny Sack: Strawberry Pecan Pretzel Salad

Daily Dish Recipes: Holiday Avocado, Pomegranate and Spinach Salad

Flour on My Face: Fresh Fruit Pomegranate Salad

Will Cook for Smiles: Pomegranate Goat Cheese Salad

Last year we featured a few pieces from Rachael Ray Oven to Table Stoneware in the Progressive Dinner posts, and this year I was tickled by the Cucina Stoneware collection in this gorgeous Agave Blue color.

It matched my kitchen and dining color scheme perfectly! 

I received an Au Gratin dish, Loaf Pan, 3-Piece round Casserole and Lid Set as well as an Oval Platter and Oval Serving Bowl. For my salad this week, the Oval Platter was the perfect size.

This gorgeous stoneware will be a great addition to our holiday table this year. Both microwavable and dishwasher safe, all of the pieces are glazed in a vivid color with antiqued accents along the edges.

These pieces came from PotsandPans.com, where you can also find many other fabulous brands to fill your kitchen and table this season.

I have already served several meals with these dishes and serving platters, and have plans for many more. 

A delicious meal deserves to be dressed with attractive baking and serving-ware.

Connect with PotsandPans.com on Facebook, @PotsandPans on Twitter and on Pinterest.

And as for that salad...

I went with fresh and simple. A little lemon goes a long way to help keep the avocado and endive from browning quickly. And the simple lemon and olive oil dressing keeps things light and refreshing.

It is the perfect balance for all the other holiday goodies that find their way onto your plate.

I just have to say, the salad looks great on the platter... but looks aren't all I care about, it tastes great, too! 

Feel free to adjust the proportions to suit your tastes, but this salad has everything from flavorful cheese to crunchy endive and apple as well as the creamy avocado. 

Ready to dig in?

Hearty Holiday Chopped Salad

You Will Need:

• 2 c. romaine lettuce, chopped
• 2 lemons, juiced and divided
• 5 medium Belgian endive, chopped
• 1 green apple, cubed
• 3/4 c. Gruyere cheese, cubed
• 1/2 c. corn, blanched and cut off the cob
• 3 Tbsp. dried cranberries
• 1 avocado, cubed
• 1/4 c. olive oil
• 1 tsp. sea salt
• 1 tsp. fresh cracked black pepper

Toss the chopped endive and green apples in the juice of 1/2 a lemon.

In a large bowl toss together the romaine, endive, apple, cheese, corn, avocados and dried cranberries. Reserve a few dried cranberries and some avocado for garnishing the top.

Whisk together the lemon juice, olive oil, salt and pepper. Drizzle over the salad and toss gently to coat. Sprinkle the top with additional dried cranberries and avocado if desired. Serve immediately. 

And, let's not forget the Giveaway! 

I know you are probably eyeing this gorgeous Rachael Ray Cucina Stoneware... Well, PotsandPans.com is generously providing on lucky reader with the  winner's choice of $75 of the Cucina Stoneware. 

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Holiday Progressive Dinner - Giving Mini Holiday Loaves this Holiday and Giveaway

*Disclaimer - I received the Country Door products to facilitate this review and assist in my holiday dinner.  No monetary compensation was received and a positive review was not required.  As with all Adventures in All Things Food & Family reviews, all opinions and experiences are my own.  

In my neighborhood, neighbors still drop off jars of homemade jam, home canned tuna and other fresh goodies around the holidays. This year I have already started my baking in order to always have a gift on hand for those generous neighbors. This week is going to be all about Hostess Gifts and Gifts from the kitchen.

Welcome back to our final week of the Holiday Progressive Dinner Series. This week I am excited to announce the week's sponsor is Country Door.

Country Door has a fabulous selection of home decor, bed and bath, for the home and seasonal items as well. I selected this Colander Set in peacock to review. With a 1 1/2 quart, 3 quart and 5 quart colander, I was able to rinse, drain and strain just about anything I needed.

I fell in love with the color, too. I am trying to slowly replace my kitchen items and keep everything in a light, Caribbean blue shade. This set fit in perfectly. The three sizes nest into each other taking up less room in my kitchen cabinet. They are also light enough that I can store them on a top shelf and fill them without worry.

I also reviewed their Drink Dispenser and Stand which was a big hit with my husband. We like to have ice tea or water with citrus slices available all day to keep us drinking. My husband comes out of the field or shop and wants to enjoy a tall glass of cold water. It holds about 3 gallons which should keep us in water this Summer.

This will also come in handy this holiday season for entertaining. I will keep it filled with holiday juice blends or water to keep everyone happy. The top is wide enough to fit in ice cubes, citrus slices, easily fill with liquid and clean thoroughly. The spout is easy enough to use one-handed and the stream of water was fast enough to fill up my glass quickly.

Connect with Country Door on Facebook, Twitter and Pinterest to hear about all the latest products and promotions.

This week I am sharing my favorite homemade goodies to give away around the holidays - quick breads!

Holiday Progressive Dinner 

Week 7 Recipe Links

Gifts from Your Kitchen

Mini Holiday Loaves - Cranberry Orange, Banana and Pumpkin Chocolate
at Adventures in All Things Food

Quick and Easy Homemade Candy: Peanut Clusters, Toffee Pecan Clusters & White Chocolate Snowballs at Busy-at-Home

Candied Nuts at Flour on My Face

Peppermint Patties at The Gunny Sack

5 Easy Last Minute Gifts from the Kitchen at Daily Dish Recipes

My first quick bread to share is my Banana Bread. Sweet, moist and so fast to make, I love sharing this one with family. We all have brown bananas to use up, right? I collect mine into zip top bags in clusters of 3 and they are ready to go for making banana bread.

I create this sweet bread with two bowls, a whisk and spoon. No need for a mixer.

This recipe will either make one standard loaf, or 4 mini loaves, as will the other recipes. I think the mini loaves are the perfect size for gifting. With a bow and gift tag they are easy to have on hand for those last minute gifting needs.

Banana Bread

You Will Need:

• 1 1/2 c. flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 egg, scrambled
• 3 ripe bananas, mashed
• 3/4 c. sugar
• 1 lemon, zested
• 1/4 c. canola oil
• 1/2 c. walnuts, chopped

Preheat the oven to 350 degrees. Spray your mini loaf pans with nonstick spray and set aside.

In a medium bowl, add the mashed banana, sugar and lemon zest. Mix. Then add in the egg and oil.

In a large bowl whisk together the dry ingredients and then add your banana mixture to it. Stir to combine and then fold in the nuts. Divide between 4 mini loaf pans.

Bake for 30 to 35 minutes until the tops start to turn golden brown and a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes then turn out onto a wire rack to finish cooling. Once cooled, wrap tightly in kitchen wrap and let sit for at least 24 hours before slicing and eating. Once cooled they can also be frozen.

Another fun quick bread to make is Pumpkin Chocolate. I freeze my own pumpkin puree during the Fall, but you can also used canned just as easily.

Pumpkin Chocolate Bread

You Will Need:

• 1 c. flour
• 1 c. dark brown sugar, packed
• 1 Tbsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1 c. pumpkin puree
• 1/2 c. milk
• 2 eggs
• 1/3 c. canola oil
• 1/2 c. walnuts, chopped
• 1/3 c. mini semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray your mini loaf pans with nonstick spray. Set aside.

In a large bowl, combine the first 8 dry ingredients. Whisk to combine. Add the pumpkin, milk, eggs, and oil and beat with a hand mixer. Beat on medium till completely smooth and blended. Fold in the walnuts.

Divide between the 4 mini loaf pans. Bake for 30 to 35 minutes until the tops start to turn golden brown and a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes then turn out onto a wire rack to finish cooling. Once cooled, wrap tightly in kitchen wrap and let sit for at least 24 hours before slicing and eating. Once cooled they can also be frozen.

Another holiday favorite of mine is a nice, tart Cranberry Orange Bread. I use a mixture of dried and fresh cranberries to really bump up the flavor.

I used fresh Oregon cranberries. These were dry picked so they last much longer in the refrigerator. They are crunchy and tart. I like to rough chop mine so I have large pieces in my bread, but not whole berries.

This batter is much thicker than the two others. Don't let that worry you. The secret to this one is the cold lumps of butter. They will add to the moisture in the quick bread during baking.

Cranberry Orange Bread

You Will Need:

• 2 c. flour
• 3/4 c. sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1/4 c. butter, unsalted and cut into cubes
• 1 c. fresh squeezed orange juice
• 1 orange, zested
• 1 egg, beaten
• 1 c. fresh cranberries, coarsely chopped
• 1/2 c. dry craisins

Preheat the oven to 350 degrees. Spray your baking pans with nonstick spray and set aside.

In a medium bowl, combine the dry ingredients. Cut in the butter till you have pea sized lumps.

In another bowl, whisk together the orange juice, zest and egg. Add this to the flour mixture along with the cranberries and craisins. Stir till just combined and divide into 4 small mini loaf pans.

Bake for 30 to 35 minutes until the tops start to turn golden brown and a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes then turn out onto a wire rack to finish cooling. Once cooled, wrap tightly in kitchen wrap and let sit for at least 24 hours before slicing and eating. Once cooled they can also be frozen.

Giveaway Time!!

Open Door has a prize package for one lucky reader.  Enter using the rafflecopter widget below. Good luck!

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Holiday Progressive Dinner - Rosemary Potato Roll Recipe and Giveaway

*Disclaimer - I received the Silpat products to facilitate this review and assist in my holiday baking.  No monetary compensation was received and a positive review was not required.  As with all Adventures in All Things Food & Family reviews, all opinions and experiences are my own.  

Welcome back to our Holiday Progressive Dinner Series. This is the sixth week, we had a little break in there to enjoy the Thanksgiving Holiday with our friends and family. I hope you had a great one. This week our sponsor is a company that truly has made me a better baker, Silpat.

The Original Non-Stick Baking Mat has been my constant workhorse since I discovered it 7 years ago. I am not even sure my Mom would put parchment paper down when she baked cookies. We always made them directly on the baking sheet.

My eyes were opened when I first tried Silpat. My cookies released perfectly, the mat was easy to rinse off and reuse, my baking sheets lasted longer and the bottoms of my cookies were beautifully golden. Oh, and then I discovered Silpat is my friend for all sorts of sticky endeavors. Sugar work? Caramel corn? It is like a magic mat. I love any chance to shave minutes off scrubbing my baking sheets.

Now you can find these all over, most baking sections carry the Silpat brand, but what surprised me was there are many other great products from Silpat as well!

Have you ever heard of Roul'Pat? The ultimate in non-stick rolling surfaces, this has been a joy for kneading bread, rolling out pie crusts as well as making items like scones. Growing up our house had grout on the kitchen counters, grout and tile. I mean, really? This would have saved me hours of scraping dough off the counter.

On their website I have also started drooling over their new black Silpain mat special for bread baking. It is supposed to help achieve the perfect crusty finish. I know it is on my Christmas list!

Connect with Silpat on Twitter, Facebook and Pinterest to stay up on all the latest and greatest products and promotions.

This week we are back to posting our holiday menus. This week I have a holiday favorite to share with you. Something my husband just won't celebrate holidays without...

Holiday Progressive Dinner Week 6 Recipe Links

Appetizer Hot Artichoke Spinach Dip & Rosemary Appetizer Wreath at Busy-at-Home

Entree Roasted Beef Tenderloin with Gorgonzola Cream Sauce at Daily Dish Recipes

Side Dish Rosemary Potato Rolls at Adventures in All Things Food

Vegetable Easy Crock-Pot Green Beans at Flour on My Face

Dessert Pumpkin Silk Pie at The Gunny Sack

I am rather partial to potatoes myself, I think it is the Polish or German side of me. But a good mashed russet is also the perfect base for the most moist and delectable potato rolls. Just little pillows of buttery, rosemary happiness.

My MIL claims that the key to these rolls is making them often. I couldn't agree more! When I used to make them monthly, did I mention my husband loves them? Well, I had much more consistent results. My recipe calls for a good 2 cups of mashed potatoes. Either plain potatoes, or you are welcome to use leftover mashed potatoes from a previous dinner.

The beauty is the simplicity of the recipe.

I usually like to start mine by hand and then finish the kneading and incorporating the flour with my stand mixer. The dough will be sticky. Sticky equals soft and moist rolls.

These work so well if you happen to have a fire going in the wood stove. Rising for me is always more consistent. I just put the dough in my dough bucket and snap the lid on. It helps to keep in all the moisture.

If you don't have a dough rising bucket, go for kitchen wrap sprayed lightly with non-stick spray over a large bowl. Then I get a flour sack cloth damp and put it over the top. You just don't want the top of the dough to dry out.

Once the potato roll dough has doubled, Create your rolls and place in a greased baking dish. Let them puff up again, then brush them with butter, a sprinkle of kosher salt and some chopped rosemary.

Let them rise a little more, then bake them for 20- 25 minutes at 350 degrees.

Rosemary Potato Rolls

You Will Need:

• 5 eggs
• 1/2 c. sugar
• 1 T salt
• 6 Tbsp. butter, softened + 4 Tbsp. butter, melted
• 2 c. mashed potatoes
• 3/4 c. warm reserved potato water
• 4 1/2 tsp. yeast
• 4 1/4 c. bread flour + more for forming
• kosher salt
• 1/4 c. Rosemary, stems removed and coarsely chopped.

Add the ingredients, except the flour, kosher salt and rosemary, to a large bowl and mix with a wooden spoon. I like to add 2 cups of flour and mix by hand. Then I transfer it all over to the stand mixer and slowly start adding the additional flour. Knead the dough for about 5 minutes on medium low.

Transfer the sticky dough to a well-greased bowl or dough rising bucket to double in bulk. It will take between an hour or two depending on the age of the yeast and how warm your kitchen is.

Spray your baking dishes with non-stick spray. Then divide your dough into 16 - 18 equals balls. Space them out slightly in your pan. They shouldn't touch. Cover them with kitchen wrap and a damp towel . Let them rise for another hour or two until the rolls start to crowd each other.

Brush the rolls with melted butter, sprinkle with kosher salt and rosemary. Bake at 350 degrees for 20 - 25 minutes until the tops are golden brown. Feel free to brush with remaining melted butter when they first come out of the oven. Serve warm if possible.

Giveaway Time!!

Silpat has a prize package for one lucky reader.  Enter using the rafflecopter widget below. Good luck!

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