Rosemary Potato Rolls

These fragrant yeast rolls are so delicious, you may want to make a double batch.
Prep Time2 hours
Active Time45 minutes
Total Time2 hours 45 minutes
Course: Bread
Yield: 12


  • 1/2 extra virgin olive oil
  • 3-4 rosemary, fresh sprigs
  • 3 Peter Pan Flour
  • 2 instant dry yeast
  • 2 sugar
  • 1 1/2 salt
  • 2 rosemary, fresh, finely minced
  • 1 1/4 water, warm (120-130°F)
  • 1 mashed potatoes (can use instant)
  • 1/2 golden raisins


  • Combine olive oil and rosemary sprigs in a small pan and heat gently over a low flame. When olive oil begins to shimmer, remove from heat, cover, and let stand for 15 minutes. Discard rosemary sprigs and set oil aside. 
  • In a 5-quart mixer fitted with a paddle, combine flour, yeast, sugar, salt and minced rosemary. Blend for 15 seconds on low.
  • Stir olive oil into warm water.
  • Alternately add water/oil mixture and mashed potatoes to the mixing bowl.
  • Change out paddle and replace with a dough hook. Continue kneading the dough until it climbs the hook and has cleaned the sides of the bowl.
  • Add raisins to dough and knead until thouroughly distributed.
  • Cover dough and set in a warm spot to rise until doubled in size (about 1 hour).
  • Preheat oven to 350°F.
  • Deflate the dough by gently punching your hand in the middle.
  • Divide dough into 12 equal pieces. Roll each piece into a ball, flatten slightly, and place on a baking sheet.
  • Cover and set to rise again until double in size.
  • Bake rolls until golden brown, about 20 minutes.