Rosemary Potato Rolls
Soft, fluffy, and infused with earthy herbs, these Rosemary Potato Rolls are the perfect addition to any table. Made with mashed russet potatoes for an irresistibly tender texture, these rolls boast a subtle sweetness from a touch of sugar and a savory depth from freshly chopped rosemary. The dough is easy to work with, thanks to a combination of buttery softness and a gentle rise, making them ideal for both novice and seasoned bakers. Finished with a golden, egg-washed crust, these aromatic rolls are delicious served warm with butter or as a versatile side for soups, roasts, or holiday feasts. Ready in under two hours, this recipe balances comfort and elegance, perfect for everyday dinners or special occasions.
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Recipe Information
Ingredients
- 1 medium (about 200g) Russet potato
- 240 ml Water
- 120 ml Whole milk
- 7 g (1 packet) Active dry yeast
- 2 tbsp Sugar
- 500 g All-purpose flour
- 1 tsp Salt
- 60 g (softened) Unsalted butter
- 2 tbsp (finely chopped) Fresh rosemary
- 1 large Egg
- 1 tbsp (for greasing) Olive oil
Instructions
Peel and dice the potato. Boil it in the water until tender, about 10-12 minutes. Drain, reserving 120 ml of the cooking water. Mash the potato and set it aside to cool.
Warm the reserved potato water and milk until lukewarm (about 37-40°C). Pour the mixture into a large mixing bowl and stir in the yeast and sugar. Let it sit for 5-7 minutes until foamy.
Add the mashed potato, flour, salt, softened butter, and rosemary to the yeast mixture. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
Grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat it lightly with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a greased or parchment-lined baking sheet, spaced slightly apart.
Cover the rolls loosely with plastic wrap or a towel and let them rise for 30-40 minutes, until puffy.
Preheat the oven to 190°C (375°F). Beat the egg and brush it over the tops of the rolls for a golden finish.
Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Let the rolls cool slightly before serving. Enjoy warm with butter or as a side to your favorite meal.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
