Real Recipes From Real Home Cooks ®

rosemary potato rolls

(1 rating)
Recipe by
Linda Murray
Allenstown, NH

These are the rolls one of my granddaughters ALWAYS requests!

(1 rating)
yield 12 serving(s)
prep time 2 Hr
cook time 20 Min

Ingredients For rosemary potato rolls

  • 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

Categories & Tags for Rosemary Potato Rolls: