Potato rosemary rolls are a favorite with all of our friends and family.
As usual, I adapted this to the human bread machine--me! I proofed the yeast in the warm water & a teaspoon sugar for about 10 minutes, then added the remaining ingredients, with these adjustments: I didn't have nonfat dry milk so I replaced about 1/4 cup of the water with 1% milk; used 1 T fresh rosemary, minced; I only added 2 cups AP flour, then added in a little more as I kneaded the dough. After kneading about 5 minutes I let rise for about 45 minutes, then shaped into the rolls & let them rise about 45 minutes. I did not brush with anything before they baked but did brush with melted butter when they came out of the oven. These are some of the finest dinner rolls we have ever tried. They are tender with a delicious chewy crust, fragrant, and savory--the perfect bread for the Brown Sugar Meatloaf, also from this site. Excellent and easy recipe going straight into my 5-star recipe file! - 04 Sep 2006 (Review from Allrecipes US | Canada)
This is a great classic recipe but if you want more Rosemary flavor change one thing. Start with fresh Rosemary and heat it in the cup of water until just simmering. Let the water cool back to the proper temp with the rosemary in it. Remove the rosemary and mince it before adding to the other ingredients in the recipe. - 12 Feb 2002 (Review from Allrecipes US | Canada)
I modified the rolls by using a muffin tin instead of a baking sheet. These turn out just as yummy, are easy to keep uniform in size, and when I've got kids helping it makes it more fun for them to roll the dough into a "snake" and put it in the tin! - 18 Apr 2002 (Review from Allrecipes US | Canada)