Recipes and Cooking Lemon Rosemary Potato Rolls 3.9 (15) 3 Reviews 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. By Recipe By Faith Durand Published on September 25, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Rise Time: 1 hr Bake Time: 20 mins Total Time: 2 hrs 5 mins Servings: 48 Yield: 48 rolls Jump to Nutrition Facts Ingredients 2 tablespoon instant mashed potato flakes 2 cup boiling water ¾ cup unsalted butter, cubed ⅓ cup sugar 2 tablespoon finey chopped fresh rosemary leaves 1 tablespoon finely shredded lemon peel 2 teaspoon salt 2 packages active dry yeast (11/2 Tbsp.) 4 large eggs 8 cup all-purpose flour 1 tablespoon whipping cream, half-and-half, or light cream Herbed Lemon Butter (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 118 Calories 4g Fat 18g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 118 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 24mg 8% Sodium 104mg 5% Total Carbohydrate 18g 7% Total Sugars 1g Protein 3g Vitamin C 0.3mg 2% Calcium 8mg 1% Iron 1.1mg 6% Potassium 35mg 1% Folate, total 48.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.