Potato Rosemary Rolls


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

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
2 hrs 35 mins
Total Time:
3 hrs 10 mins
12 rolls


  • 1 ⅛ cups warm water

  • 2 tablespoons olive oil

  • 2 tablespoons nonfat dry milk powder

  • ½ cup dry potato flakes

  • 1 tablespoon white sugar

  • 1 teaspoon dried rosemary, crushed

  • 1 teaspoon salt

  • 3 cups bread flour

  • 1 ½ teaspoons bread machine yeast

  • 1 tablespoon cornmeal

  • 1 egg, beaten

  • 2 teaspoons kosher salt


  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.


The magazine version of this recipe has been modified to use a stand mixer.

Nutrition Facts (per serving)

155 Calories
3g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 155
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 18mg 6%
Sodium 529mg 23%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 5g
Vitamin C 2mg 9%
Calcium 25mg 2%
Iron 2mg 9%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.