Easy Potato Dinner Rolls
User Reviews
5
Easy Potato Dinner Rolls
Description
The Easy Potato Dinner Rolls recipe starts by warming milk to lukewarm and mixing it with egg, bread flour, sugar, instant yeast, kosher salt, mashed potatoes, and oil. The dough is kneaded to a smooth consistency before being allowed to rise in a warm place until doubled. After the first rise, the dough is divided into equal portions, shaped into balls, and placed in a baking pan to rise again.
Before baking, an egg wash made from beaten egg mixed with milk or cream, salt, and a pinch of sugar is brushed over the rolls to give a shiny golden color and subtle sweetness to the crust. Baking at 350°F produces soft rolls with a light crust and moist, fluffy interior thanks to the mashed potatoes, which add moisture and tenderness. These rolls pair well with a variety of meals.
The recipe includes detailed instructions for storage and reheating, suggesting that they keep well at room temperature for a few days or refrigerated for longer periods. Reheating can be done in an oven for a few minutes or in a microwave wrapped in a damp towel. Dough can be refrigerated overnight for a slow rise or frozen before or after baking for convenience. Proper thawing and rising times are recommended when using frozen dough.
Ingredients
- 150 ml 2% milk adjust as needed, or water
- 1 large egg
- 550 g bread flour All-purpose flour can be used as a substitute, or all-purpose flour
- 340 g potato you can use leftover mashed potatoes or boil and mash 1 large potatoes, mashed
- 40 g sugar
- 15 g instant yeast
- 9 g kosher salt
- 65 ml avocado oil or any neutral-flavored oil, or olive oil
For the Egg Wash:
- 1 egg , beaten
- 1 tablespoon cream, milk, or water
- sugar pinch of
- salt pinch
Instructions
- Heat milk in a microwave-safe bowl until lukewarm, for about 20-30 seconds on high heat. You can also do this in a saucepan on the stove.
- In a stand mixer with a dough hook, combine egg, flour, sugar, yeast, salt, butter, and mashed potatoes. Add the warm milk and water mixture and knead for about 5 minutes until the dough is smooth and soft.
- Shape the dough into a ball and place it in a large, lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- After the first rise, divide the dough into 12 equal pieces (about 100g each) and shape each into a smooth ball. Arrange these in a greased baking pan.
- Cover the pan and let the rolls rise until nearly doubled in size, about 1 hour.
- While the buns are rising, preheat your oven to 350°F (177°C) and get ready to prepare the egg wash.
- In a small bowl, crack the egg and lightly beat it with a fork or whisk. Add a tablespoon of milk, a pinch of salt, and a pinch of sugar. Whisk everything together until well combined and slightly frothy.
- Use a pastry brush to gently brush the surface of each bun. Be sure to cover the tops and sides for even browning.
- Bake the buns in the preheated oven for 25 to 30 minutes, or until they're golden brown on top and sound hollow when tapped on the bottom.
- Remove the buns from the oven and let them cool on a wire rack for at least 20 minutes before serving.
Notes
- Store rolls in an airtight container or plastic bag at room temperature up to 3 days; refrigerate for up to one week for longer storage.
- Reheat rolls by warming in a preheated 350°F oven for 5-10 minutes or microwave wrapped in a damp paper towel for 15-20 seconds.
- To make ahead, refrigerate shaped dough covered for 12 hours or overnight; allow extra rising time before baking.
- Freeze shaped dough balls before baking by firming on a baking sheet and transferring to a freezer bag for up to 3 months; thaw and proceed with second rise prior to baking.
- Baked rolls can be frozen wrapped tightly for up to 1 month; thaw and rewarm before serving.
User Reviews
Overall Rating
5
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