Recipe by Anthony Theobald
"Potato rosemary rolls are a favorite with all of our friends and family."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/8 cups
nonfat dry milk powder
dry potato flakes
dried rosemary, crushed
1 1/2 teaspoons
bread machine yeast
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!
Nothing special. I even followed advice of others and these rolls are very ordinary.
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.
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!
I love good bread, and this certainly qualifies! Interesting shape, wonderful texture and density. Thanks for sharing, Anthony.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Rosemary Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 30
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make rosemary pull-apart rolls from scratch.
A simple side dish that’s impressive enough for holidays and guests.
Use your bread machine to make soft, buttery dinner rolls.