Rosemary Potato Rolls

READY IN: 2hrs 20mins
YIELD: 12 Rolls




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