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Potato Rosemary Kaiser Rolls - Make delicious and perfectly textured sandwich rolls at home!

There’s nothing better than homemade bread – even when it comes to sandwiches – and if you agree, then I think you’ll love these Potato Rosemary Kaiser Rolls!

I’ve mentioned before that my husband Jack is the bread maker in the family. And when the mood strikes to bake some fresh bread, he always reaches for an awesome cookbook called, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.

Potato Rosemary Kaiser Rolls - Make delicious and perfectly textured sandwich rolls at home!

This time around, Jack and I couldn’t agree on which recipe he should make – I wanted him to make some Kaiser rolls for sandwiches, while Jack had his eye on some potato rolls.

So as a compromise, Jack decided he would combine two recipes together, change and add a few ingredients and these Potato Rosemary Kaiser Rolls were born! They have the classic shape of a Kaiser roll – but leftover mashed potatoes were added along with fresh rosemary, lemon zest and garlic powder.

Potato Rosemary Kaiser Rolls - Make delicious and perfectly textured sandwich rolls at home!

The result is a wonderfully textured roll with fantastic flavor – perfect for any sandwich! (Or just for munching!)

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Potato Rosemary Kaiser Rolls

  • Prep Time: 24 hours
  • Cook Time: 25 mins
  • Total Time: 24 hours 25 minutes
  • Yield: 18-24 rolls depending on the size


A few notes: The recipe makes 18 rolls that are about 3 ½ inches round. However you could easily divide the dough into 24 to make smaller slider rolls. Leave yourself enough time with these. A starter dough called biga is made the day before. It is totally worth the extra effort to start with this. Finally, this recipe calls for bread flour and is better with it – but in a pinch, all purpose flour can be used.


  • To Make the Biga
  • 1 cup bread flour
  • ¼ teaspoon active dry yeast
  • ½ warm water
  • To Make the Kaiser Roll Dough
  • Biga recipe from above
  • 3 cups plus 2 tablespoons bread flour
  • 1 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 tablespoon garlic powder
  • Zest from one lemon
  • 3 tablespoons minced fresh rosemary
  • 1 cup mashed potatoes (leftover or instant OK)
  • 1 tablespoon extra virgin olive oil
  • ¾ cup plus 2 tablespoons warm water
  • Sesame seeds, poppy seeds or both for roll tops
  • Melted butter and kosher salt for tops after baked


  1. The day before, make the Biga by sifting flour into the bowl of a stand mixer with paddle attachment. Add yeast and on low speed add water to form a sticky dough. Add more water or flour to get proper consistency. Err on the side of sticky. Knead for five minutes then transfer to a bowl that is coated with a little olive oil. Cover with plastic and a dish towel and let sit in a warm place until double in size, two hours or so. Punch down to degas and transfer bowl to the refrigerator covered and store overnight.
  2. The next day and about six hours before serving, pull the biga from the refrigerator and cut into a bunch of small pieces. Lay on counter covered with plastic and a dish towel and let sit for one hour.
  3. In the bowl of a stand mixer, sift flour and add yeast, salt, pepper, garlic powder, zest and rosemary. Mix to combine. Add biga pieces and mix to coat.
  4. Add mashed potatoes, olive oil and water with mixer on low until a sticky dough forms. Add more water or flour to get proper consistency. Err on the side of sticky. Knead for six minutes then transfer to a bowl that is coated with a little olive oil. Cover with plastic and a dish towel and let sit in a warm place for two hours or until double in size.
  5. Pour the dough onto a floured surface and roll into a round log. If making 18, cut in half then each half in thirds. Then cut each third in third again to yield 18 pieces. If cutting into 24, cut log in half then each half in half. Then each quarter in half and finally each piece in thirds to yield 24 pieces.
  6. Roll out each dough piece into a ball.
  7. Line two sheet pans with parchment paper and divide the dough balls between the two pans leaving room for them to expand. With a two or three inch cookie cutter, press indentations around the outer edge towards the center five times as you go around the circle of the ball. This will give it a Kaiser roll look.
  8. Spray the tops with pan spray, cover with plastic and a dish towel and let sit in a warm place for one to two hours or until double in size.
  9. Preheat oven to 425 degrees.
  10. Mist the tops of the rolls with water and then sprinkle sesame seeds or poppy seeds on top. Keep the water mister for next step.
  11. Bake one pan at a time by spraying the inside of the hot oven quickly with the water mister.
  12. Bake for ten minutes, rotate pan, reduce to 400 degrees and bake for 10-15 more minutes (smaller rolls will take less time to bake than the larger ones). Remove when they sound hollow when tapped and are golden brown.
  13. As soon as they come out of the oven, brush with melted butter and sprinkle with kosher salt.
  14. Cool on wire rack or serve warm.
  15. When baking the second pan, don’t forget to put the oven back to 425 degrees.

Disclosure: This post contains affiliate links.

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  • Ashley (QLCC) wrote:

    I’ve been big on making my own bread lately. Typically it’s huge loaves, but I definitely need to try smaller sandwich type things too. This is a good start! 🙂

    • Martha wrote:

      Thanks Ashley – I hope you enjoy the recipe!

  • heather @french press wrote:

    I pretty much love all bread, but potato rosemary is one of our favorites. making them into kaiser rolls was such a creative twist! they look incredible

    • Martha wrote:

      Thanks Heather!

  • Cookin Canuck wrote:

    These would be fantastic for dipping into soup or for using as the perfect package for a turkey sandwich. So pretty!

  • Matt Sevigny wrote:

    Wow, these look great! I bet they’re would make the best breakfast sandwich ever!

    • Martha wrote:

      Thank you Matt!

  • Jameson Fink wrote:

    I can’t think of a better vehicle for a turkey sandwich. Or, really, just solo with some butter.

    • Martha wrote:

      Thanks Jameson – I can personally vouch that these ARE great for turkey sandwiches as well as with just butter! Thanks for visiting today!

  • Jessica wrote:

    Oh, Martha! These look fabulous! I can’t wait to try them.

  • Marjory @ Dinner-Mom wrote:

    Loove these! I always joke that I love fresh rosemary so much because it’s the only thing I can grow! I bet it is fantastic in these rolls!

  • The Food Hunter wrote:

    love these little rolls

  • Christie wrote:

    I love fusion recipes. What a great idea to make potato kaiser rolls. My sandwich would taste absolutely amazing on these. I need to try them soon.

    • Martha wrote:

      Thank you Christie!

  • Joanie @ ZagLeft wrote:

    There’s nothing quite like fresh baked bread. I love this combination too. Looking forward to making these soon.

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