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

Like magic, packaged potato flakes give these fluffy beauties a lighter-than-air texture that makes them perfect for sopping up gravy. Trust us, they go fast.

Recipe by Southern Living November 2014


Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

45 mins
2 hrs 50 mins
Makes about 4 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Stir together first 6 ingredients in a small saucepan, and cook over medium-low heat, stirring constantly, 3 minutes or until butter melts. Cool about 15 minutes or until temperature reaches 110°.

  • Stir together yeast and next 2 ingredients; let stand 5 minutes.

  • Beat buttermilk mixture and yeast mixture at low speed with a heavy-duty electric stand mixer until blended. Add egg, and beat just until blended. Gradually add 4 cups flour, beating at low speed 4 to 6 minutes or until blended and dough is soft and smooth.

  • Turn dough out onto a lightly floured surface, and knead, adding up to 1/2 cup more flour, 1 Tbsp. at a time, as needed, until dough is smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to grease top.

  • Cover and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

  • Stir together melted butter and rosemary. Punch dough down. Turn dough out onto floured surface, and roll into a 22- x 15-inch rectangle. Brush dough with half of butter mixture. (Keep remaining butter mixture at room temperature.)

  • Cut dough into 11 (2- x 15-inch) strips. Cut each strip into 5 (3- x 2-inch) rectangles. Make a crease across each rectangle by pressing lightly with a knife, and fold in half. Place rolls, 2 inches apart, on 2 parchment paper-lined baking sheets. Cover and let rise in a warm place (80° to 85°), free from drafts, 30 to 45 minutes or until doubled in bulk.

  • Preheat oven to 350°. Bake, uncovered, 15 to 18 minutes or until golden. Brush with remaining butter mixture, and serve immediately.