Potato Rosemary Rolls

Potato Rosemary Rolls

Here is something nice, hot and filling to go with your soup!

Makes 18 small rolls or 12 hamburger sized buns

1 potato, cooked and mashed
1 lb (3 1/2 cups) bread or all-purpose unbleached flour
3/4 – 1 cup water
2 teaspoons instant yeast
1 teaspoons salt
1 tablespoon butter
1 tablespoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon ground black pepper
1 teaspoon ground sage leaves
Melted butter for glazing


  1. Cook the potato until soft, either by boiling or baking in the oven or microwave and mash it
  2. Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached
  3. Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes
  4. Remove the dough from the bowl, gently degas it, and shape it
  5. Place them on a baking sheet covered with parchment, and set it aside to rise for approximately an hour again
  6. Preheat the oven to 375 degrees
  7. Spray the top of the rolls with water right before placing them in the oven
  8. Bake for about 20 – 30 mins
  9. As soon as the buns are golden brown, take them out of the oven and brush the top of buns with melted butter so that a nice shiny glaze covering is created


(We found this original recipe and picture on: and had to share…)