Rating: 4 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Think fresh! This potato roll recipe gets its bright flavor from fresh rosemary and lemon zest. While they're warm, top the Lemon Rosemary Potato Rolls with herbed lemon butter.

Recipe By Faith Durand
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

45 mins
1 hr
20 mins
1 hr 65 mins
48 rolls


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.

  • Sprinkle yeast over 1/4 cup warm water (105°F to 115°F) in small bowl; stir to dissolve yeast. Set aside for 5 minutes until foamy.

  • Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.

  • Turn dough out onto a floured surface; quickly pat dough into a large rectangle, about 12x16-inches. Use a floured knife to cut dough into 48 pieces. With floured hands, pull pieces into balls. Arrange side-by-side in 2 lightly greased 13x9-inch pans or disposable foil pans. Cover with plastic wrap; refrigerate for 2 hours or up to 3 days. Or, cover with plastic wrap, then foil. Freeze up to 1 month.

  • To bake, let dough rise at room temperature for 1 hour (about 2 hours for frozen dough) or until doubled. Preheat oven to 375°F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

Herbed Lemon Butter:

Let 1 stick (1/2 cup) butter stand at room temperature for 10 minutes. In a shallow dish combine 1 tablespoon finely shredded lemon peel and 1 tablespoon snipped fresh rosemary. Gently roll butter in lemon peel mixture to coat. Wrap in plastic wrap. Cover and chill up to 1 week. Slice and serve with rolls, if desired.

Nutrition Facts

118 calories; fat 4g; cholesterol 24mg; saturated fat 2g; carbohydrates 18g; mono fat 1g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 118.4IU; vitamin c 0.3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.4mg; folate 48.5mcg; sodium 104mg; potassium 35mg; calcium 8mg; iron 1.1mg.