Potato Rosemary Rolls As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 0 2 1/4 teaspoons of yeast1/2 cup warm water3/4 cup shortening½ cup granulated sugar2 large eggs, beaten1 cup mashed potatoes1 cup scalded milk5 cups all-purpose flour1 teaspoon salt2 tablespoons fresh rosemary, finely chopped Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 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. Step 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. Step 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. Step 4 4. Punch down the dough. To form the rolls, pinch off about a ½ 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. Chef’s notes The fresh rosemary adds a nice herb flavor to the rolls without overpowering them.You can form the rolls in clover leaf form or regular dinner roll form.
