Fluffy Buttermilk Potato Rolls
User Reviews
4.7
Fluffy Buttermilk Potato Rolls
Description
The dough begins by combining warm mashed potatoes with butter until melted, then adding buttermilk, yeast, eggs, sugar, salt, and an initial portion of flour. Additional whole wheat and bread flour are gradually incorporated until the dough becomes soft, smooth, and slightly sticky but manageable. Kneading develops gluten for structure. The dough rises until doubled, then is divided into 24 evenly sized balls and arranged in pans to rise again before baking.
The mashed potatoes contribute moisture and softness, while the buttermilk imparts a slight tang and tenderizes the crumb. Using both whole wheat and bread flours balances nutrition and lightness. The rolls bake up with a golden crust and a fluffy interior that can be sliced or served warm with butter. They work well as sandwich buns or alongside soups and salads.
For best results, use freshly cooked and warm potatoes, or slightly warm leftover mashed potatoes. Dough consistency may require adjusting flour slightly. Instant yeast is used, but active dry yeast can substitute with proper activation. The recipe notes that all-purpose flour can replace bread flour but may slightly alter softness.
Use warm, freshly cooked potatoes or gently warmed leftover mashed potatoes for best dough consistency.Adjust flour quantity as needed to achieve a soft but manageable dough that clears the bowl sides.Instant yeast is used here, but active dry yeast can work if activated properly before mixing.All-purpose flour can replace bread flour, though the rolls may be less soft.Follow included guide for making homemade buttermilk if needed.
Ingredients
- 1 ½ cups potato mashed or riced, cooked, see note
- ½ cup butter room temperature, salted
- 2 cups buttermilk room temperature or slightly warmed (see note)
- 1 ½ tablespoons instant yeast or active dry yeast
- 2 large egg
- 2 tablespoons sugar
- 2 ½ teaspoons salt
- 4 cups whole wheat flour
- 3 - 4 cups bread flour see note
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl if mixing by hand), combine the warm potatoes and butter and mix until the butter is completely melted.
- Add the buttermilk, yeast, eggs, sugar, salt and 2 cups of flour. Mix well.
- Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers. Add more flour if needed, taking care not to over flour the dough. It should give easily when pressed with your fingers.
- Knead the dough for 5-7 minutes.
- Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled, about 1 - 1 1/2 hours.
- Lightly punch down the dough and roll it into 24 equal balls (about 3.25 ounces per ball; exact size will depend on how much flour was added). Place the dough balls evenly on a parchment- or silpat-lined large, rimmed baking sheet - 4 across, 6 down. Or use two 9X13-inch dishes with 12 rolls in each pan.
- Cover the rolls with greased plastic wrap and let them rise until doubled, about an hour.
- Bake at 375 degrees F for 18 minutes until golden on top and baked through. Brush the tops with butter after removing from the oven, if desired.
Notes
- Warm mashed potatoes help achieve proper dough temperature and texture; freshly cooked is best.
- Flour amount varies; add gradually until dough is soft yet not overly sticky or dry.
- Instant yeast is preferred; active dry yeast needs activation but works adequately.
- All-purpose flour can substitute bread flour but may reduce roll softness slightly.
- Refer to homemade buttermilk guide if store-bought buttermilk isn't available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 191kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 305mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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