Rosemary Potato Rolls

Written by Published on in Bread
Jump to Recipe Print Recipe

I found this recipe while searching for a healthy bread recipe that would satisfy my comfort-food cravings while aligning with my nutritional goals. I love the fact that the rolls include potato, which adds a unique flavor and texture to the bread. The potato not only makes the rolls incredibly soft but also gives them a lovely heartiness often missing in traditional bread. It’s not overly sweet, which makes it perfect for pairing with a variety of dishes, whether they are savory or slightly sweet. Each bite is a delightful experience that makes me feel good about what I’m eating, satisfying both my taste buds and my health-conscious mind.

Rosemary Potato Rolls

Rosemary Potato Rolls

Recipe by YummieJoyTreats
0.0 from 0 votes

Soft, golden rosemary potato rolls made with creamy mashed Yukon Gold potatoes for a tender crumb and savory herb flavor. The original recipe was developed by Jenny McCoy. Perfect served warm with butter, alongside soups, holiday meals, or any cozy dinner spread.

Course: SidesCuisine: AmericanDifficulty: Medium
Pin
Print
Prep time

35

minutes
Baking Time

20

minutes
Cooling Time

10

minutes
Yield

24

Rolls

Ingredients

  • For the Mashed Potatoes

  • 3 large (about 550 g) Yukon Gold potatoes

  • For the Dough

  • ½ cup (120 g) whole milk

  • 1 envelope (¼ ounce/7 g) active dry yeast

  • ¼ cup (50 g) granulated sugar

  • 2 large (100 g) eggs, plus more for the egg wash

  • 2 cups (480 g) mashed Yukon Gold potatoes

  • 4 ¼ cups (550 g) unbleached all-purpose flour

  • 3 tablespoons finely chopped fresh rosemary

  • 1 tablespoon salt

  • 1 stick (112 g) unsalted butter, softened

  • Nonstick cooking spray

Instructions

  • Make the Mashed Potatoes
  • Make the Mashed Potatoes
  • Peel the potatoes, then chop them into evenly sized pieces.
  • Bring the water to a boil, then cook the potatoes until they are very soft when pierced with a fork.
  • Place the potatoes in a large saucepan and cover them with hot water.
  • Drain the potatoes well and mash them until completely smooth.
  • Let the mashed potatoes cool to room temperature before using. You can cool them on the counter or place them in the refrigerator to speed this up.
  • Make the Dough
  • Add the milk, yeast, sugar, eggs, and cooled mashed potatoes to the bowl of a stand mixer fitted with the dough hook. Mix on low speed just until combined.
  • Add the flour, rosemary, and salt. Mix on low speed for about 3 minutes, until the dough comes together into a ball.
  • Add the butter. Increase to medium speed and mix for about 5 minutes, until the dough is smooth and elastic.
  • Lightly spray the top of the dough with cooking spray. Cover the bowl loosely with plastic wrap.
  • Let the dough rise at room temperature for 45 minutes to 1 hour, or until doubled in size.
  • Transfer the dough to a lightly floured surface. Divide it into 24 equal pieces, about 55 g each.
  • Roll each piece into a smooth ball. Place the rolls on parchment-lined baking sheets, leaving about 2 inches (5 cm) between each one.
  • Lightly spray the tops of the rolls with cooking spray, then cover loosely with plastic wrap.
  • Let the rolls rise again at room temperature for about 45 minutes, or until doubled in size.
  • Preheat the oven to 400°F (205°C).
  • Beat the egg in a small bowl until frothy. Brush the tops of the rolls lightly with the beaten egg.
  • Bake for about 20 minutes, or until the rolls are light golden brown.
  • Remove the rolls from the oven and let them cool until just warm before serving.
  • Once the rolls are completely cool, tuck them into airtight bags or containers to keep them soft, tender, and fresh.

Equipment

  • Stand mixer
  • Dough Hook
  • Measuring cups and spoons
  • Mixing bowls
  • Parchment paper
  • Baking sheets

Notes

  • The bottoms of the rolls brown quickly, so keep a close eye on them during the final minutes of baking. For gentler heat, place an empty baking sheet on the lower oven rack to shield the rolls from direct bottom heat.

Leave a Comment