Rosemary Potato Rolls

READY IN: 2hrs 20mins
Top Review by mianbao

This recipe made very nice rolls. Since the procedure is a little different from most breads, I followed it closely. I did double the amounts and used fresh, not dried, rosemary. I did not make any other changes in ingredients or proportions. I used SAF Instant yeast, and everything went as planned. I didn't glaze my rolls with egg, and also shaped them into round pan rolls, rather than the fairly complex shape in the recipe. The double batch yielded: 16 45-g rolls, 6 60-g rolls, and a small loaf, of 256 grams. My apartment is filled with the wonderful smells of fresh bread and rosemary. Thank you very much for posting this recipe.

Ingredients Nutrition


  1. In a large bowl, combine 2/ 3 cup flour, sugar, undissolved yeast, salt, and rosemary.
  2. Heat milk, water, potato flakes, and oil until very warm (120o to 130oF).
  3. Gradually add to flour mixture.
  4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  5. Stir in enough remaining flour to make a soft dough.
  6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  7. Cover; let rest 10 minutes.
  8. Divide dough into 12 equal pieces.
  9. Roll each piece to 10-inch rope; coil each rope and tuck end under coil.
  10. Place 2 inches apart on greased baking sheet.
  11. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  12. Brush tops with beaten egg; sprinkle with toppings, as desired.
  13. Bake at 375oF for 15 to 20 minutes or until done.
  14. Remove from sheet; cool on wire rack.

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