Best 4 Rosemary Potato Rolls Recipes

Indulge in the delightful Rosemary Potato Rolls, a perfect blend of savory and comfort. These soft and fluffy rolls are infused with the aromatic essence of rosemary, creating a tantalizing aroma that fills your kitchen. Each bite reveals a tender crumb, complemented by the crispy potato topping. Perfect for any occasion, from casual family dinners to elegant gatherings, these rolls will surely impress your taste buds. The article offers two variations of the recipe: the classic Rosemary Potato Rolls and the Vegan Rosemary Potato Rolls, catering to diverse dietary preferences. Both recipes are easy to follow and provide step-by-step instructions, ensuring success even for beginner bakers. So, gather your ingredients and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

ROSEMARY POTATO ROLLS

Rosemary Potato Rolls image

Make and share this Rosemary Potato Rolls recipe from Food.com.

Provided by Theresa Thunderbird

Categories Yeast Breads

Time 2h20m

Yield 12 Rolls

Number Of Ingredients 11

Ingredients

2 -2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 envelope fast rising yeast
1 1/4 teaspoons salt
1 teaspoon dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/2 cup instant potato flakes or 1/2 cup instant potato flakes, buds
2 tablespoons olive oil
1 egg, slightly beaten
poppy seeds or additional dried rosemary, crushed

Steps:

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.

ROSEMARY POTATO ROLLS

Rosemary Potato Rolls image

In Decatur, Alabama, Mary Dixson chooses sesame seeds, poppy seeds or rosemary to sprinkle over these pretty golden rolls. The dough is easily made in the bread machine to save time.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons olive oil
1/2 cup mashed potato flakes
2 tablespoons nonfat dry milk powder
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1 to 1-1/2 teaspoons salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
1 egg, lightly beaten
Sesame seeds or poppy seeds or dried rosemary, crushed

Steps:

In bread machine pan, place the first nine ingredients in the order suggested by manufacturer. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down and let stand for 10 minutes. , Divide dough into 12 portions. Shape each into a 10-in. rope. Holding one end of rope, loosely form into a coil. Tuck end under; pinch to seal. Place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush tops with egg. Sprinkle with sesame or poppy seeds or rosemary. Bake at 375° for 13-16 minutes or until golden brown. Remove from pan to a wire rack.

Nutrition Facts : Calories 147 calories, Fat 3g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 215mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ROSEMARY POTATO ROLLS

Rosemary Potato Rolls image

These are the rolls one of my granddaughters ALWAYS requests!

Provided by Linda Murray

Categories Other Breads

Time 2h20m

Number Of Ingredients 12

Ingredients

1 1/8 c warm water
2 Tbsp olive oil
2 Tbsp non-fat dry milk
1/2 c dry potato flakes
1 Tbsp white sugar
1 tsp dried rosemary (crushed)
1 tsp salt
3 c bread flour (i use all-purpose)
1 1/2 tsp bread machine (quick-rise) yeast
1 Tbsp cornmeal
1 egg, beaten
2 tsp kosher salt, optional

Steps:

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. (or use mixer then let rise in greased bowl covered with clean towel until double in bulk)
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 (tie in knot). Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Preheat oven to 375 degrees F.
3. Brush tops of rolls with egg glaze and lightly sprinkle with kosher salt, if desired. Bake at 375 degrees F. for 15 to 20 minutes. Makes 12 rolls

POTATO ROSEMARY ROLLS

Potato Rosemary Rolls image

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

Provided by Anthony Theobald

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h10m

Yield 12

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 25.9 g, Cholesterol 17.9 mg, Fat 3.3 g, Fiber 1 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 529.3 mg, Sugar 1.9 g

Tips:

Prep your yeast: If using active dry yeast, dissolve it in warm water with a pinch of sugar and let it sit for 5-10 minutes, until foamy. This ensures that the yeast is alive and active before adding it to the dough.
Use fresh herbs: Rosemary is the star of these rolls, so make sure to use fresh, fragrant herbs for the best flavor. If you don't have fresh rosemary on hand, you can substitute 1 teaspoon dried rosemary.
Don't overwork the dough: Overworking the dough will make the rolls tough. Mix the dough just until it comes together, then knead it for a few minutes on a floured surface until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs a warm place to rise in order to double in size. You can place it in a turned-off oven with the light on, or in a warm spot in your kitchen.
Bake the rolls until golden brown: The rolls are done baking when they are golden brown on top and sound hollow when tapped. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C).

Conclusion:

These rosemary potato rolls are a delicious and easy-to-make addition to any meal. They are perfect for dinner rolls, sandwiches, or even breakfast. With their soft, fluffy interiors and crispy, flavorful crusts, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and versatile bread recipe, give these rosemary potato rolls a try!