Lemon Rosemary Potato Rolls Recipe

Name: Lemon Rosemary Potato Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons mashed potato flakes instant; 2 cups boiling water; 3/4 cup unsalted butter cubed; 1/3 cup sugar; 2 tablespoons rosemary leaves finey chopped fresh; 1 tablespoon lemon peel finely shredded; 2 teaspoons salt; 2 packages active dry yeast 11/2 Tbsp.; 4 large eggs; 8 cups all-purpose flour; 1 tablespoon whipping cream half-and-half, or light cream; butter Herbed Lemon, optional

Servings: persons

2 tablespoons mashed potato flakes instant
2 cups boiling water
3/4 cup unsalted butter cubed
1/3 cup sugar
2 tablespoons rosemary leaves finey chopped fresh
1 tablespoon lemon peel finely shredded
2 teaspoons salt
2 packages active dry yeast 11/2 Tbsp.
4 large eggs
8 cups all-purpose flour
1 tablespoon whipping cream half-and-half, or light cream
butter Herbed Lemon, optional

1
In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.
2
Sprinkle yeast over 1/4 cup warm water (105 degrees F to 115 degrees F) in small bowl; stir to dissolve yeast. Set aside 5 minutes or until foamy.
3
Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.
4
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.
5
To bake, let dough rise at room temperature for 1 hour (about 2 hours for frozen dough) or until doubled. Preheat oven to 375 degrees F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

2477

kcal

Calories

169

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons mashed potato flakes instant, 2 cups boiling water, 3/4 cup unsalted butter cubed, 1/3 cup sugar, and more.

Yes, Lemon Rosemary Potato Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Rosemary Potato Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions