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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

154.7 calories; 5 g protein; 25.9 g carbohydrates; 17.9 mg cholesterol; 529.3 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2006
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! Read More
(106)

Most helpful critical review

Rating: 3 stars
04/15/2003
These were just OK nothing bad but nothing special either. I expected more rosemary flavor. These were surpisingly bland although very easy to make and beautiful. However my 6-year old loved them. Read More
(15)
93 Ratings
  • 5 star values: 64
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
09/04/2006
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! Read More
(106)
Rating: 5 stars
11/04/2003
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. Read More
(70)
Rating: 5 stars
09/27/2003
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! Read More
(35)
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Rating: 5 stars
12/18/2004
I love good bread and this certainly qualifies! Interesting shape wonderful texture and density. Thanks for sharing Anthony. Read More
(18)
Rating: 5 stars
12/12/2003
Yummy! These rolls are sooo good. My husband came in as I was pulling the rolls out of the oven and said "Wow!" He then ate 6 of them at dinner! I served them with a pork roast and mashed potatoes. An excellent flavor. You won't be sorry. Read More
(17)
Rating: 5 stars
04/14/2003
i made these rolls for thanksgiving and i can't wait to make them for Christmas. they were a unique and delicious new addition to the holiday meal. Read More
(16)
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Rating: 3 stars
04/14/2003
These were just OK nothing bad but nothing special either. I expected more rosemary flavor. These were surpisingly bland although very easy to make and beautiful. However my 6-year old loved them. Read More
(15)
Rating: 3 stars
04/14/2003
Nothing special. I even followed advice of others and these rolls are very ordinary. Read More
(15)
Rating: 5 stars
12/12/2003
Absolutely fabulous rolls! SOOOO easy to make! My husband and I both just loved these rolls. I am giving the recipe to all my family & friends! The texture is perfect nice & soft not too tough. The rosemary adds a nice flavor to them without being too much. My husband couldn't believe that "I" made them. I'm not a very good cook so if he was impressed it must be a good recipe:) These are a nice light addition to any meal. Definitely 5 stars!!! Read More
(14)