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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 24 mg cholesterol; 104 mg sodium. 35 mg potassium; 18 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 118 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 8 mg calcium; 1 mg iron;

Reviews (2)

15 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
11/29/2014
The rolls were okay. Would not make them again. However, family loved the compound butter on regular store freezer rolls I had as spares when the Lemon Potato Rosemary rolls were not rising in time. If you make these, I would take out of freezer 4 hours ahead to be sure they are risen and baked in time.
Rating: Unrated
02/16/2015
These were a huge hit this year! My young nephews loved them, and I even had an extra pan to stash in the freezer for later and gave even more to my mom to take home! I will be making these every Thanksgiving!