Photo: Alison Miksch; Styling: Caroline M. Cunningham 
Hands-on Time
45 Mins
Total Time
2 Hours 50 Mins
Makes about 4 1/2 dozen

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.

How to Make It

Step 1

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°.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.)

Step 7

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.

Step 8

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

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Ratings & Reviews

Judithkerr's Review

November 02, 2014
Was this recipe really tested?? Terrible--too sweet and lots of labor and dirty dishes. I don`t know why I wanted to make these rolls. Drats!!

Maralee8's Review

November 24, 2014

srcarstensen's Review

December 04, 2014
The tender texture and the light rosemary flavor make these rolls extra special.

bait girl

August 13, 2016
I have made this recipe four times.  The only change I have made is to leave out the rosemary.   They are delish.   I have been baking bread for 38 years and this is the best I have ever made.   All my guest loved them and are disappointed that I only make half the recipe.