Potato Rosemary Buns Recipe

Name: Potato Rosemary Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water; 2 tablespoons warm water; 2 tablespoons olive oil; 2 tablespoons dry milk; ½ cup instant potato flakes; 1 tablespoon white sugar; 1 teaspoon dried rosemary, crushed (or you can use fresh rosemary); 1 teaspoon salt; 3 cups flour; 1 ½ teaspoons yeast

Servings: persons

1 cup warm water
2 tablespoons warm water
2 tablespoons olive oil
2 tablespoons dry milk
½ cup instant potato flakes
1 tablespoon white sugar
1 teaspoon dried rosemary, crushed (or you can use fresh rosemary)
1 teaspoon salt
3 cups flour
1 ½ teaspoons yeast

1
Combine the ingredients and add to bread machine, making sure that the liquid does not touch the yeast.
2
Process in dough cycle.
3
Remove dough from pan and punch down.
4
Spray baking pans with Pam.
5
Form into cloverleaf buns and let rise a second time.
6
Bake in 425 oven for 10 - 12 minutes or until golden brown.
7
Note:
8
-brush buns with 1 egg beaten for a nice glaze.
9
or.
10
- pour about 1 tsp melted butter over each bun for a nice butter flavour.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup warm water, 2 tablespoons warm water, 2 tablespoons olive oil, 2 tablespoons dry milk, and more.

Yes, Potato Rosemary Buns 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.

Potato Rosemary Buns

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