Rosemary Potato Rolls

Rosemary Potato Rolls

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Linda Murray


These are the rolls one of my granddaughters ALWAYS requests!


★★★★★ 1 vote

2 Hr
20 Min


  • 1 1/8 c
    warm water
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    non-fat dry milk
  • 1/2 c
    dry potato flakes
  • 1 Tbsp
    white sugar
  • 1 tsp
    dried rosemary (crushed)
  • 1 tsp
  • 3 c
    bread flour (i use all-purpose)
  • 1 1/2 tsp
    bread machine (quick-rise) yeast
  • 1 Tbsp
  • 1
    egg, beaten
  • 2 tsp
    kosher salt, optional

How to Make Rosemary Potato Rolls


  1. Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and start. (or use mixer then let rise in greased bowl covered with clean towel until double in bulk)
  2. Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle (tie in knot). Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Preheat oven to 375 degrees F.
  3. Brush tops of rolls with egg glaze and lightly sprinkle with kosher salt, if desired. Bake at 375 degrees F. for 15 to 20 minutes. Makes 12 rolls

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About Rosemary Potato Rolls

Course/Dish: Other Breads

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