Potato Rosemary Rolls

By Maria Lichty

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Potato Rosemary Rolls RecipeI 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!

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Potato Rosemary Rolls

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  • 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 ½ 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.

Have you tried this recipe?

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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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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These are beautiful rolls Maria. I’m planning on making clover leaf rolls for Thanksgiving, but now I want to make this recipe instead. Potato bread is a favorite of mine because it’s so soft, the rosemary only makes these better.

  2. These look so good. I’m currently trying to settle on a few recipes for the thanksgiving celebration and these just made the list, definitely!

  3. i’ve decided potato bread is just about one of the finest things a person can put in her mouth. rosemary is the perfect herb to use too–well done!

  4. I always have trouble making rolls from scratch, but these look so good. I’ll have to give it another try. Just found your blog. What a cute couple.

  5. Those rolls look lovely! Love the rosemary in there… It’s not the holidays without some rosemary, if you ask me!

  6. just last night I told Ryan Rosemary is one of my favorite flavors! I once made a rosemary bread that we loved; I imagine I’d love these rolls as well!

  7. I love potato rosemary bread! I have made Peter Reinhart’s recipe a few times now and it’s fantastic. Your rolls looks amazing, and your photos are fantastic!

  8. Maria, these rolls look fantastic! Recipes like this one are made that much better by the fond memories that go with them.

  9. oh my gosh. those look and sound soo amazing.
    I’ve had potato rolls but, I never thought to add rosemary! YUM!
    I’m bookmarking this and can’t wait to make these!

  10. These sound delicious and I’ve love to try them, however it’s very hard to get shortening here in Australia. Have you ever tried the recipe with butter, and if so, how did it turn out?

    1. I have never tried the recipe with butter because my dad always uses shortening:) I am sure butter would work though. Please let me know if you try them! Thanks!

  11. Ohhh so beautiful! I JUST had my pull apart dinner rolls last night. We celebrated Thanksgiving early due to hubby going out of town. Hope you have a wonderful holiday my friend!

  12. That rolls look amazing. It’s close to lunch time now and looking to these wonderful rolls make me more hungry.
    If you don’t mind, I will try to make it with yellow potatoes, that kind of potate is very common and more used here in Peru.

  13. wow these are the prettiest rolls i have ever seen! they are perfect! i’m totally craving one now… with a nice big tab of butter… yummm!!!

  14. Hi Maria,
    I made these rolls few days ago for a dinner I hosted. Everyone fell in love with them. It was a major hit, so big that I have to bake 3 dozens for one of my guests for their Thanksgiving dinner.
    Thanks for the recipe!

  15. the dough was SO sticky even after i added almost a cup of extra flour! but i just baked it in a loaf pan and it came out so yummy 🙂

  16. I have rolls that I have always been famous for but these sound delicious! I’d like to try them some time soon. Thanks and Happy Thanksgiving!

  17. 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

    1. If I don’t have leftover mashed potatoes, I just make them without butter, etc. but if you have leftover mashed potatoes you certainly can use them!

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