Potato and Rosemary Rolls

Potato and Rosemary Rolls

Had wanted to try a Potato bread recipe for ages, this one was third time lucky, made a few tweaks. Namely, the use of Strong flour instead of regular Plain flour, as the previous rolls I made rose well but deflated so the results were like rubber pancakes. Also, reduced the amounts of both sugar and salt in the recipe. I also shaped the rolls like both regular rolls and like the f&*(ed up pretzels as the coils suggested in the recipe just looked kinda ugly. And I didn’t glaze the rolls either before baking.


2 to 2-1/2 cups Strong Plain flour

1/2 tablespoon granulated sugar

1 pack (7g) active rise Yeast

1/2 teaspoon salt

1 teaspoon dried rosemary, crushed

3/4 cup milk

1/2 cup water

1/2 cup instant potato flakes e.g. Smash

2 tablespoons sunflower oil

1 egg, slightly beaten

Toppings: Sesame or poppy seed or additional dried rosemary, crushed

In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, salt, and rosemary. Heat milk, water, potato flakes, and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place 2 inches apart on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush tops with beaten egg; sprinkle with toppings, as desired. Bake at 375F/ 190C for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.

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