Potato Rosemary Rolls

Potato Rosemary Rolls


2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann’s® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon rosemary – crushed
1 teaspoon salt
3/4 cup milk
1/2 cup instant potato flakes or buds
1/2 cup water
2 tablespoons olive oil


1 egg – lightly beaten
Sesame or poppy seeds – crushed
Additional rosemary

To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, rosemary and salt. Heat milk, potato flakes, water and oil until very warm (120º to 130ºF); 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 rest 10 minutes.

Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375ºF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

“12 rolls”