Potato Dinner Rolls
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5.0
3 reviews
Excellent
Potato Dinner Rolls
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🥔🍞🙌🏻 Soft, fluffy, and the PERFECT homemade rolls for your next family dinner or holiday celebration including Thanksgiving, Christmas, or Easter! Mashed potatoes are incorporated into the dough to keep the rolls moist, chewy, and rich tasting. Even if you've never made homemade rolls, these are easier than you think! A make-ahead option is provided below.
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Ingredients
- 2 ¼ teaspoons active dry yeast (1 standard 0.25-ounce packet)
- 2 teaspoons granulated sugar
- 1 cup whole milk warmed to package directions (2% milk may be substituted)
- ½ cup unsalted butter melted and divided
- 1 large egg at room temperature
- ½ cup mashed potatoes (smooth and with no lumps of potatoes; read blog post for the 3 ways to obtain mashed potatoes: leftover, make them from scratch, make instant)
- 1 teaspoon salt
- 3 ½ cups all-purpose flour plus more for kneading (if using freshly made scratch mashed potatoes OR instant mashed potatoes, you'll likely need 1/4 cup extra flour)
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Instructions
- Proofing the Yeast: To the bowl of a stand mixer (or large mixing bowl), add the yeast, sugar, warm milk, and allow the yeast to proof for about 5 minutes. Tip - This means that it's turned frothy and bubbly. If it hasn't, it means your yeast isn't active. Start over because without activated yeast, your rolls will never rise properly.
- Making the Dough: Add half of the melted butter, egg, and beat on medium-high speed using the paddle attachment of a stand mixer.
- Add the mashed potatoes and mix again to incorporate.
- Add the salt, and then add the flour 1 cup at a time, with the mixer running. Continue adding the remaining flour and mix until a ball of dough forms. If you don't have a stand mixer, do this with a wooden spoon and elbow grease. Don't use a handheld electric mixer because it's not powerful enough.Flour Tips - If you're using freshly made scratch mashed potatoes OR instant mashed potatoes, you'll likely need to add 1/4 cup additional flour because freshly made, warm potatoes will absorb more flour. No matter what form of mashed potatoes you use, if the dough is VERY sticky or isn't really coming together into a large ball, add additional flour a couple tablespoons at a time, until a smooth dough ball forms that's not overly sticky. Resist the urge to over-flour the dough because the finished rolls will be denser and heavier the more flour you add now.
- Kneading: Change to the dough hook and knead for 10 minutes until you have a nice, smooth, large round ball of dough. Alternatively, if you don't have a stand mixer, flour a clean countertop or work surface, turn the dough out onto it, and knead it for 10-15 minutes. Add additional flour, as needed, to prevent the dough from sticking to the sides of the stand mixer or your hands.
- First Rise: Spray the mixing bowl you used with cooking spray or grease it with a bit of olive oil, add the dough ball into it, and cover the top of the bowl with a tea towel or plastic wrap (spray the underside of the plastic wrap with cooking spray if desired to prevent sticking).Allow the dough to rise for 1 hour. Rising Tip - The warmer your kitchen, the faster the dough will rise. If your kitchen is particularly cold, you may want to allow the dough to rise for closer to 90 minutes rather than 60.
- Punch Down and Roll Out: After the first rise, remove the dough from the mixing bowl, punch it down with a closed fist, and roll it out into a large rectangle so you can slice it into 12 evenly sized pieces of dough. You can use a sharp knife or pizza cutter.
- Rolling and Second Rise: Roll each of the 12 pieces of dough between your hands and place them into a cooking sprayed or greased 9x13-inch baking dish (ceramic or glass recommended, not metal). Allow the dough balls to rise, covered, for 1 more hour. Rising Tips - Again, if your kitchen is cold, you may want to extend this to closer to 90 minutes. They should rise enough to fill your 9x13-inch baking dish almost completely. They will not rise much while baking, so once they are done rising the second time, this is about how large the rolls will be when fully done. Make-Ahead: If you're going to make these ahead of time (such as the night before an event), complete this step of the second rise, and then after the second rise, cover your pan tightly with plastic wrap, and place it in the fridge for up to 12 hours. Set the pan on your counter for about 2-3 hours before you plan to bake the rolls off. Don't bake with a cold pan/cold dough. During the final 30 minutes of the second rise, preheat your oven to 350F.
- Baking: Bake uncovered for about 30 minutes, or until the rolls are set and done. Rotate your pan once halfway through baking to ensure even browning. When they're done, the rolls should be lightly golden browned on top, set, and if you take the internal temp of a roll, a digital thermometer should register 190-200F.
- Butter Brushing: After taking the rolls out of the oven, immediately brush them with butter. This adds flavor, richness, and the butter helps soften the exterior of the rolls because it's not uncommon for the rolls to seem a bit hard on the exterior after baking; they'll soften with butter. Serve warm and fresh.
Equipments used:
Notes
- Room Temp Storage: Store at room temperature in an airtight container or bag for up to 5 days. However, these rolls are best enjoyed while still warm from the oven. You can zap them for 10 seconds in your microwave if desired.
- Freezer Storage: You can freeze baked rolls for up to 3-4 months. Allow them to thaw on the counter and serve. You can reheat in a very low oven to just add a bit of warmth. Some people freeze unbaked dough but I prefer to freeze dough I’ve already baked into rolls.
Nutrition Information
Show Details
Serving
1roll
Calories
255kcal
(13%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
98mg
(33%)
Sodium
235mg
(10%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
379IU
(8%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 255kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 235mg | 10% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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