Rosemary Potato Rolls

I wrote about Anne's Potato Rolls last summer, but for Thanksgiving I do a variation of them using fresh rosemary. They have a savory flavor that blends nicely with the harvest flavors of a Thanksgiving dinner.


Rosemary Potato Rolls

1/2 cup mashed potato flakes
1/2 cup milk
1/4 cup butter
1/4 cup sugar
1/2 teaspoon salt
1 package yeast (regular or quick rise)
1/2 cup water
3 cups bread flour
1 Tablespoon chopped fresh rosemary

Scald the milk. Add the potato flakes, butter, sugar, and salt. When the butter has melted, wisk the mixture until combined.

Add the flour, 1/2 cup water, and potato mixture into the pan of the bread machine. Put the yeast in the yeast dispenser. Set the machine to the dough cycle and run according to your machine's directions. While the dough is being mixed, check it. It should be soft and slightly sticky; add a touch more water if if seems stiff. About half way through the kneading cycle add the rosemary. Let the dough rise in the bread machine.

Remove the dough from the machine and put on a lightly floured surface. Separate it into 9 balls. Place in a greased 8 inch square glass pan. Cover and let the rolls rise until almost doubled.


Bake in a preheated oven at 375 degrees for about 15 - 17 minutes. I usually bake on a lower shelf in the oven, or else the tops will brown too quickly and insides will still be doughy. (Cover the top with foil if it is browning too quickly.) The bottoms should be slightly golden brown. Upon removing from the oven, flip out of the pan and let cool. Brush the tops with butter if desired!