Potato Rolls
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5.0
231 reviews
Excellent
Potato Rolls
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Potato rolls are pillowy soft, chewy, and buttery, with mashed potatoes adding a melt-in-your-mouth richness to every bite.
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Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup milk
- ½ cup prepared plain and unseasoned mashed potatoes
- 4 tablespoons unsalted butter
- ¼ cup sugar
- 1 ½ teaspoons salt
- 1 egg
- 4-5 cups all-purpose flour
- 2 tablespoons Butter, melted
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Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water.
- In a small microwave-safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons of butter.
- Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot.
- Add the milk mixture, sugar, salt, and egg to the yeast mixture.
- Add two cups of flour, and mix to combine. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.
- Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
- After one hour, gently punch the dough down. Preheat the oven to 400°F. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment-lined baking sheet.
- Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly.
- Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter.
- Serve warm with Strawberry Jam and Honey Butter or for Ham and Cheese Sliders. Enjoy!
Notes
- Make Ahead of Time:
- Can I Store Shaped Dough Balls?
- How to Store Baked Potato Rolls? Store leftover Potato Rolls in a Ziploc bag on the counter for 2-3 days.
- How to Freeze? Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
- Mix up the dough in steps 1 and 2, but instead of letting it rise for an hour on the counter, cover the bowl and stick it in the fridge to rise overnight. The colder environment will make the yeast rise much more slowly.
- The next day, shape the dough into balls and let them rise again.
- Because the dough is chilled, the rise time may take almost twice as long.
- Bake according to the recipe.
- Refrigerator. Place shaped rolls on a baking tray, cover them with plastic wrap, and keep them in the fridge for about 12 hours. Allow them to finish rising at room temperature before baking.
- Freezer. Follow the recipe but instead of placing the dough balls on a pan to be baked, place the pan into the freezer. Once the dough balls are solid, transfer them to a freezer-safe container for up to 6 months.
- To bake. Place frozen dough balls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow them to rise for about 4 hours before baking.
Nutrition Information
Show Details
Serving
1g
Calories
126kcal
(6%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
162mg
(7%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
114IU
(2%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 126kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 162mg | 7% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
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