Rosemary has a faintly resinous tang that creates an intriguing, hearty background note for the slightly sweet, earthy flavor of potatoes. These rolls are invitingly soft, with fresh rosemary perfuming every bite.
In a large bowl, combine the water, olive oil, and yeast. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk the dry milk and potato flour into the all-purpose flour. Add the flour mixture and remaining ingredients and mix until a soft dough forms.
Knead at low speed in your mixer for 6 minutes or by hand on a lightly floured surface for 8 minutes, until the dough is satiny and springs back when poked.
Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough.
Place the dough in a greased bowl, cover, and let rise for 1 hour, until almost doubled.
Deflate the dough and roll into a log about 22 ̋ long. Brush or spray the top of the log with water and dust the top with flour. Use a bench knife to cut the dough into triangles about 2" wide at the base for dinner rolls, 3" wide for sandwich rolls; transfer the cut rolls to a parchment-lined baking sheet.
Cover and let rise for 45 minutes, or until puffy-looking. While the rolls are rising, preheat the oven to 375°F. When the rolls have almost doubled, uncover and bake for 15 to 20 minutes, until golden brown. Remove from the oven and serve warm or let cool to room temperature to enjoy later.
Store rolls wrapped at room temperature for up to 3 days, or freeze for longer storage.
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