Wednesday, November 18, 2009

Potato Rosemary Rolls

Here is the recipe I used for my turkey rolls from a few years back. It comes from Tone's Easy Entertaining cookbook.

2 3/4 - 3 1/4 cups all purpose flour
1 package (2 1/4 tsp) rapid rise yeast
1 Tbsp sugar
2 tsp minced onions
1 tsp salt
1 tsp rosemary, crushed (if dried)
3/4 cup milk
1/2 cup instant potato flakes or buds
1/2 cup water
2 Tbsp olive oil

1 egg, slightly beaten
Rosemary leaves, crushed

In a large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, onions, salt and 1 tsp rosemary. Heat milk, potato flakes, water and oil until very warm (120-130 oF) Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let the dough rest 10 minutes.

Divide dough into 12 equal pieces. Shape each piece into rolls. Plcace rolls, 2 inches apart, on greasted large baking sheet. Cover; let rise in warm, draft-free place until rolls are doubled in size, about 20-40 minutes.

Brush tops with egg. Sprinkle with rosemary as desired. Bake at 375oF for 15 to 20 minutes or until done. Remove from baking sheet; cool on wire rack.

My Notes:

  • I have used leftover mashed potatoes instead of the potato flakes and water (it's been a while, I think 3/4 cups?), but check the dough to make sure it is not too dry
  • I have used fresh and dried onions and rosemary (red onions are really good)
  • I have made this in the dough cycle in my bread machine. In that case, 3 cups flour is usually enough.


  1. This is very creative! Do you have any good recipes that are healthy? If you do, you should enter them into this cooking contest that's coming to Cleveland on September's the Aetna Healthy Food Fight. You can go to for more details, but the deadline for Cleveland is September 8th. Oh, and throughout the contest, celebrity cooks will be judging (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). Good luck if you decide to enter and if not, please post more recipes! :)

  2. I found your turkey bread idea several years ago. It's always a huge hit! It's become a tradition for a friend and I to bake these a day or 2 before Thanksgiving. We use 3 types of bread dough, a pumpkin yeast bread, and a variety of 2 others so that we have 3 different color doughs. The turkey feathers color vary as we use different doughs. FUN! Many thanks.