These Rosemary Potato Rolls are light and fluffy with the subtle flavor of rosemary. Baked from scratch, they’re a beautiful addition to a holidya meal.
I love the smell of fresh baked bread, but most of the time, I’m too lazy to actually make it. Yeast can be finicky, and I don’t have the counter space for kneading. Store bought bread usually tastes just fine to me, and it’s a lot more convenient. But a holiday as big as Thanksgiving is the perfect excuse to go the extra mile and bake your own bread.
Potato bread is awesome. Anything with fresh herbs is usually extra awesome. So basically, these rolls are perfect for your holiday table. And they’re pretty easy to make, too. Only a few minutes of kneading are required, and the dough wasn’t too sticky. Since they’re rolls, and not a whole loaf, rising time was brief, and baking time was only about 15 minutes. Feel free to use leftover mashed potatoes, or even potato flakes for this recipe. Make your life simple. It’ll be fine.
This recipe comes from Two Peas and Their Pod. Maria is brilliant, and I’m a big fan. I first made these two years ago on Thanksgiving, and I still remember the smell of these rolls baking in the oven. It will transport you. They’re worth the little bit of effort just for the smell alone.
Cooking for people is my love language. Thanksgiving lets me show all kinds of love. Love in the form of fresh baked rolls is a great kind of love.
Rosemary Potato Rolls
Light and lovely fresh potato rolls infused with fresh rosemary are perfect for Thanksgiving.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 15 1x
- 1–1/8 teaspoon (half a packet) yeast
- 1/4 cup warm water
- 1/2 cup milk
- 3/8 cup butter flavored shortening
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup mashed potatoes (I used instant)
- 2–1/2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped
- Put the yeast and warm water in a small bowl and give it a gentle stir. Set it aside for about five minutes to wake up your yeast. It should turn foamy. If not, your yeast might be dead.
- Pour the milk into a small sauce pan and heat it until it just starts to bubble. Remove from heat and allow to cool for a few minutes.
- In a mixing bowl, combine shortening, sugar, and salt. Add the warm milk and stir in a half cup of flour. Next, add the yeast mixture and the beaten egg. Add the potatoes and rosemary and stir until smooth.
- Finally, mix in the remaining two cups of flour until the dough comes together.
- On a lightly floured surface, knead the dough until smooth. This only took me a couple of minutes. If the dough is sticky, sprinkle on a bit of flour.
- Spray a large bowl with oil, and place the dough inside to rise for about 45 minutes. Lightly cover the bowl with plastic wrap and place the bowl in a warm area.
- Punch down the dough, then pinch off bits of dough about a tablespoon at a time. Roll the dough into balls and place three or four balls into each lightly oiled cup of a muffin tin. It should make about fifteen rolls.
- Lightly cover muffin tins with plastic wrap and allow the dough to rise for about 30 minutes or until doubled in size.
- Preheat oven to 375 and bake rolls for about 15 minutes.
- Serve warm with real butter. Everyone will taste the love.
- I cut this recipe in half, so it’s obviously perfect for doubling if you need to feed a crowd.
Keywords: Rolls, Rosemary