Ham and Swiss Cheese Sandwiches with Homemade Rosemary Rolls

Ham and Swiss Cheese Sandwiches with Homemade Rosemary Rolls:

You'll need:
deli sliced honey roasted ham
swiss cheese
mayo
dijon mustard
arugula (optional)
homemade potato rosemary rolls

Homemade Potato Rosemary Rolls:
Makes 18 small rolls or 12 hamburger sized buns

1 potato, peeled, cooked and mashed
3 1/2 cups bread or all-purpose unbleached flour
3/4 - 1 cup water
2 tsp instant yeast
2 tsp salt
1 tbsp butter
2 tablespoons fresh rosemary, finely chopped
1 tsp ground black pepper
1 tsp fresh sage leaves, finely chopped

Cook the potato until soft, either by boiling or baking in the oven or microwave.  Reserve 1 cup of the potato water to add to the loaf. Mash the potato.

Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached (don't add too much water, it will turn out sticky). Use flour to keep your hands from sticking to the dough.

Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes.

Remove the dough from the bowl, gently poke your finger into the center, and start to shape the dough. For rolls or buns you can weigh them if you like or just eyeball them (larger than golf balls, smaller than tennis balls) then roll them into balls with well-floured hands. Place them on a baking sheet covered with parchment paper and place the entire sheet in a plastic trash bag. Set it aside to rise for approximately one hour, again.

While the dough rises, preheated the oven to 375 degrees.

If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size (takes about a half an hour to bake). You'll know they are done when the bottom of the rolls are solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.

Let the rolls cool down before slicing them in half to make your sandwiches.