Two Peas and Their Pod

Potato Rosemary Rolls

Potato Rosemary Rolls

I have fond memories of waking up early on Thanksgiving to help my dad in the kitchen. We always watched the Macy’s Thanksgiving parade while we cooked up a storm. My favorite job was helping my dad make his famous potato rolls. This year we are making my dad’s potato roll recipe with a kick of fresh rosemary. Potato rosemary rolls are the perfect addition to any Thanksgiving table.

My dad’s potato rolls are my favorite part about Thanksgiving. They are so good, especially hot out of the oven. Nothing beats a freshly baked roll. Mmmm!  These potato rolls are soft, tender, and even better with a dab of butter. We always make them in clover leaf form, but you can make them in regular dinner roll form if you wish. The fresh rosemary is a nice addition to my dad’s recipe. The rosemary isn’t over powering, but adds a nice herb flavor to the rolls.

Make potato rosemary rolls this year for Thanksgiving. Your house will smell amazing while they are baking and your guests will love them.

Side note-we spent the last five days in California. We had so much fun. We attended a blogging event, went to Disneyland, and toured LA. I will be posting about our trip on our “On the Side” page this week. Make sure you subscribe to Two Peas and Their Pod so you don’t miss a post!

Potato Rosemary Rolls

Yield: Makes about 30 rolls

Cook Time: 15-17 minutes

Ingredients:

2 1/4 teaspoons of yeast
1/2 cup warm water
3/4 cup shortening
½ cup granulated sugar
2 large eggs, beaten
1 cup mashed potatoes
1 cup scalded milk
5 cups all-purpose flour
1 teaspoon salt
2 tablespoons fresh rosemary, finely chopped

Directions:

1. In a small bowl, put the yeast in the warm water and stir with a spoon. Let sit for about five minutes or until the yeast starts to bubble. Scald the milk and let it cool for two minutes.

2. In a large bowl, mix together sugar, shortening, and salt. Add the milk and stir in one cup of the flour. Next, add the yeast mixture and the beaten eggs. Add the mashed potatoes and rosemary and stir. Stir in the remaining flour until the dough comes together.

3. On a lightly floured surface, knead the dough until smooth, about 5 minutes. If the dough is too sticky, add a little more flour. Place the dough in a large greased bowl and let rise in a warm spot for about 45 minutes or until doubled in size.

4. Punch down the dough. To form the rolls, pinch off about a 1/2 tablespoon of dough and roll into a ball. Place three balls into a greased muffin tin. Continue forming rolls until dough is gone. Let the rolls rise until doubled in size, about 30 minutes. Bake rolls at 375 degrees F for about 15-17 minutes or until golden brown. Remove from oven and serve warm.

If you like these potato rosemary rolls, you might also like:

Potato Rolls from Two Peas and Their Pod
French Bread Rolls from Dine and Dish
Lion House Dinner Rolls from My Kitchen Cafe
Flaky Dinner Rolls from Recipe Girl
Homemade Pull Apart Dinner Rolls from Amanda’s Cookin

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96 Responses to “Potato Rosemary Rolls”

  1. 88
    Karleigh — November 21, 2012 @ 12:38 pm

    can you freeze these rolls after making?

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  4. 89
    Valerie Ling — November 13, 2013 @ 12:13 am

    I will be making those real soon!

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  9. 90
    Emily — November 22, 2014 @ 4:49 pm

    Hi, just wanted to save you a step, this is probably an old family recipe..which is why it calls for scalded milk. They used to have to scald milk to kill an enzyme that inhibited the yeast from rising, but because most likely you use pasteurized milk..you can skip this step :) Of course, if you use raw milk…scald away. Happy baking

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