Potato Rosemary Rolls

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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! Β 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

Ingredients

  • 2 1/4 teaspoons of yeast
  • 1/2 cup warm water
  • 3/4 cup shortening
  • Β½ 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

Instructions

  1. 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. 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. 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. 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

Maria

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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CommentsLeave a reply

  1. I always love seeing the pictures of your dad’s rolls. I can’t just imagine how amazing they are. The rosemary is a nice touch. Glad you guys had fun on your trip

  2. I seriously want to reach through my monitor. I can’t deal. I absolutely love the flavor of rosemary with bread. I went to college in New York, and used to walk a few blocks over to this bakery, where they made a to DIE for rosemary ciabatta. I would use it for everything: grilled cheese, toast in the morning, cold cut sandwiches… I once made stuffing with it. Out of control. I can’t wait to try these rolls! Thanks for stirring up the memory of my love affair with rosemary ciabatta.

  3. Oh my. I am required by my family to make the very same bread every year. It’s delicious and beautiful, but I would really prefer to eat these beauties. Your site is looking so wonderful Maria!

  4. LOVE Rosemary! The perfect addition to a roll. PS Read my blog Wednesday. I’ve got some cookies I’m posting that made me think of you when I made them!

  5. Beautiful pictures Maria! It’s amazing how certain things remind you of times in your life. Love the story of how these remind you of your dad during Thanksgiving. These rolls look delicious. I love bread so I’m looking forward to trying them.
    Have a wonderful Thanksgiving! Looking forward to hearing about your trip to LA. Sounds like it was a lot of fun!

  6. I can’t stop staring at these rolls. I really want to make them for Thanksgiving…maybe I’ll give them a “test run” tonight…you know, just to make sure. πŸ˜‰

  7. I love how you took a classically delicious potato roll and added the flair of rosemary. Fantastic! And thanks for the link to the Lion House Rolls – I might even try the rosemary trick with those for a change.

  8. mmm, I love homemade rolls. We never seem to get them on the table for Thanksgiving so I will just have to try harder this year! I have an award for you on my blog, I hope you will accept it!

  9. Just finished making my Thanksgiving rolls this afternoon (going to freeze them, then bake them on Thursday.) I so wish I would have thought to add some fresh rosemary. These look sensational!

  10. These look amazing!
    I really want to make them this Thanksgiving.
    Is it possible to use butter instead of shortening?
    Thank you!

    1. My dad has always used shortening, but I am sure butter would work as well. Let me know if you try them. Happy Thanksgiving!

  11. 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.

  12. 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!

  13. 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!

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

  15. 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!

  16. 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!

  17. 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!

  18. 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.

  19. 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 πŸ™‚

  20. 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 πŸ™‚ 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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