Potato Rolls
User Reviews
5
Potato Rolls
Description
These rolls combine basic bread ingredients with mashed potatoes and the water used for boiling them to add moisture and starch, which contribute to a soft and tender texture. The dough includes eggs, sugar, butter, instant yeast, salt, and all-purpose flour, with enough flour added to form a workable dough. After a first rise, the dough is gently deflated and divided into 24 small balls, which rise again in a pan before baking.
Baking at 350°F produces rolls with golden brown tops and a soft interior. The slight sweetness from the sugar and richness from butter complement the mild potato flavor. The result is a versatile roll that pairs well with a variety of meals.
Brush with melted butter after baking if desired for extra sheen and flavor. These rolls can be stored and reheated as typical yeast rolls. Using salted butter and adjusting sugar quantity can customize the taste to preference.
Ingredients
- 2 egg large
- 1/3 cup sugar
- 1 teaspoon salt
- 6 tablespoons butter softened
- 1 cup potato lightly packed, mashed, unseasoned
- 2 ½ teaspoons instant yeast
- 3/4 cup water leftover water from boiling the potatoes, if possible, lukewarm
- 4 ¼-5 ¼ cups all-purpose flour Properly measured
Instructions
- Add eggs, salt, sugar, butter, mashed potatoes, yeast, water, and 3 cups of flour to a large bowl.
- Mix until combined.
- Continue adding flour until soft dough forms. You may not need to add all of the flour.
- Place the dough in a lightly greased bowl, and cover the bowl with plastic wrap.
- Let the dough rise until it's doubled, about 1-1½ hours.
- Gently deflate the dough.
- Add to heavily floured surface, and knead in additional flour to form a soft, workable dough.
- Divide dough into 24 balls.
- Place the rolls in a lightly greased 9x13-inch pan.
- Cover the pan with lightly greased plastic wrap, and let them rise for about 1-1 ½ hours, or until they're puffy.
- Towards the end of the rising time, preheat the oven to 350F.
- Bake the rolls for 20-25 minutes, or until they're golden brown and feel set.
- Brush with melted butter, if desired.
Notes
- Adjust sugar for a less sweet roll by reducing from 1/3 cup to 1/4 cup if desired.
- Use salted or unsalted butter according to taste preference; the recipe uses salted by default.
- One medium baking potato yields about 8 ounces of mashed potatoes; rehydrated mashed potato flakes can substitute.
- Using leftover potato boiling water adds starch and benefits the dough’s texture; if unavailable, use lukewarm tap water around 80°F.
- Accurate flour measurement by weight improves results; alternatively, lightly spoon and level cups to measure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 135kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 129mg | 5% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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