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Potato Rosemary Rolls


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Rate this recipe 4.4/5 (10 Votes)


  • 1 1/8 cups warm water
  • 2 tbsp olive oil
  • 2 tbsp nonfat dry milk powder
  • 1/2 cup dry potato flakes
  • 1 tbsp sugar
  • 1 tsp dried rosemary, crushed
  • 1 tsp salt
  • 3 cups bread flour
  • 1 1/2 tsp bread machine yeast
  • 1 tbsp cornmeal
  • 1 egg, beaten
  • 2 tsp kosher salt



Step 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.

Divide dough into 12 pieces. Roll each into a 10" rope; coil rope and tuck in the end so that it comes up through the middle. Place 2" apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 mins.

Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375F for 15-20 mins.

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