Rosemary Potato Bread

I usually make bread for the household about once a month. Since I love to bake bread but really only want one or two slices when the loaves come out of the oven, my friends and the roomies get to do a lot of the bread eating in our house. For me, it is a perfect system. I love having a built in test/focus group for my recipes! The last bread recipe I posted on here, Honey Oat Bread, was well received but no one went crazy for it. Delicious, yet standard, bread.

This Rosemary Potato Bread was a much bigger hit! I decided to make this bread to use up leftover baked potatoes. (I always try to be as resourceful as possible and waste as little as possible. That is part of the inspiration for our garden!) I added some garlic chives from my garden for an extra pop of flavor. You could use any herbs you want to mix this up. I didn’t have both of my large pyrex loaf pans at home so I decided to make one loaf in a medium large casserole dish and turn the dough for the other loaf into clover top rolls. This was a VERY good choice. Those little buttery beauties where exactly what everyone wanted. It seemed like they were gone in minutes. I now know that I should make more rolls versus bread to keep a happy, full household. Clover top rolls are simply bread dough in another shape. I just use the exact same dough I would for a loaf of bread but shape and bake it in a muffin tin. Whichever way you decide to bake this dough, the resulting bread is extremely fluffy and light with a crisp buttery crust. I plan on making this one far more frequently now that I have a hit on my hands!

Happy baking!

Browned and crisp on the top and fluffy on the inside

Rosemary Potato Clover Top Rolls

Potato Bread

  • Servings: 2 loaves
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  • 1 ¼ cup water, room temperature
  • 2 ¼ cups AP flour
  • 2 cups bread flour
  • 12 oz bread sponge, recipe follows
  • 1 tbsp salt
  • 1 tbsp sugar or honey
  • 2 Russet potatoes – baked, cooled, and mashed
  • ¼ cup oil
  • ½ tbsp fresh rosemary, finely chopped


  1. Mix flour and water to form a shaggy dough; allow to sit, covered, for 10 minutes
  2. Add sugar or honey, salt, and bread sponge; mix until a dough forms; add rosemary, oil, and potatoes; mix again until dough is ready (it will feel like the texture of your earlobe)
  3. Place dough in an oiled bowl; cover and rise 2 to 3 hours, until it doubles in size
  4. Form loaves; allow to rise again, another 2 to 3 hours
  5. Meanwhile, preheat oven to 450* F for at least 1 hour
  6. Bake 40 to 45 minutes (place a pan of water on the rake below the bread for a crispier crust)

Bread Starter

  • Servings: 12 oz
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  • 1 1/4 cup flour
  • 3/4 cup water, room temperature
  • 1/4 tsp instant yeast


  1. Mix the yeast, water, and 1 cup of the flour in a large airtight container
  2. Cover and let stand, at room temperature, for 4 hours
  3. Stir in remaining flour; cover; and refrigerate for 8 hours, preferably overnight
  4. Bring to room temperature before using

Here is the preparation for the ever popular clover top design:

Clover Top Bread Rolls

  • Servings: 12 rolls
  • Print

Ingredients and Equipment:

  • 1/3 recipe of Rosemary Potato Bread, risen the first time
  • standard 12 cup muffin tin
  • cooking oil
  • melted butter


  1. Oil the muffin tin
  2. Punch down the dough
  3. Divide dough into 12 equal portions; divide each portion into 3 equal portions
  4. Arrange 3 dough balls in each of the cups of the muffin tin; cover with plastic and allow to rise a second time, approximately 1 hour
  5. Brush the tops with melted butter
  6. Bake at 450* for 15 to 20 minutes

8 thoughts on “Rosemary Potato Bread

  1. Pingback: Garlic Herb Rolls | Recipes From Molly

  2. Pingback: Sourdough Bread | Recipes From Molly

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