Potato Rosemary Rolls Recipe

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Most Helpful Positive Review

Sep 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!

—GRANNYLOOHOO

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Most Helpful Critical Review

Apr 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.

—HEATHERFEATHER

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83 Ratings

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Nov 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.

—AGGIERUGBY

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Sep 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!

—BETSYMORTINSEN

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Dec 17, 2004

I love good bread, and this certainly qualifies! Interesting shape, wonderful texture and density. Thanks for sharing, Anthony.

—MAGGIE MCGUIRE

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Apr 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.

—KATYBUTT

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Dec 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.

—Maryam

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Apr 14, 2003

Nothing special. I even followed advice of others and these rolls are very ordinary.

—SMMMSWIMMER

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Nutrition

Calories
170 kcal
9%

Carbohydrates
29 g
9%

Cholesterol
18 mg
6%

Fat
3.3 g
5%

Fiber
1.1 g
5%

Protein
5.5 g
11%

Sodium
529 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Rosemary Rolls

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 170
** Calories from Fat: 30

% Daily Value *
** Total Fat 3.3g 5 %
** Saturated Fat 0.6g 3 %
** Cholesterol 18mg 6 %
** Sodium 529mg 21 %
** Potassium 96mg 3 %
** Total Carbohydrates 29g 9 %
** Dietary Fiber 1.1g 5 %
** Protein 5.5g 11 %
** Sugars 1.9g
** Vitamin A 1 %
** Vitamin C 3 %
** Calcium 3 %
** Iron 17 %
** Thiamin 31 %
** Niacin 31 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 44 %

* 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.