Potato Rosemary Rolls

    (88)
    1 hour 20 mins

    Potato rosemary rolls are a favorite with all of our friends and family.


    86 people made this

    Ingredients
    Makes: 12 

    • 265 ml warm water
    • 2 tablespoons olive oil
    • 2 tablespoons nonfat dry milk powder
    • 25 g dry potato flakes
    • 1 tablespoon white sugar
    • 1 teaspoon dried rosemary, crushed
    • 1 teaspoon salt
    • 410 g bread flour
    • 6 g bread machine yeast
    • 1 tablespoon cornmeal
    • 1 egg, beaten
    • 2 teaspoons kosher salt

    Directions
    Prep:15min  ›  Cook:20min  ›  Extra time:45min rising  ›  Ready in:1hr20min 

    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.
    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. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.
    3. Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.

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    Reviews and ratings
    Global ratings:
    (88)

    Reviews in English (74)

    by
    102

    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)

    by
    68

    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)

    by
    35

    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)

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