Potato Rolls
User Reviews
5
Potato Rolls
Description
Potato Rolls are made by activating yeast in warm water and mixing it with a warm mixture of milk, mashed potatoes, butter, sugar, salt, and egg. Flour is incorporated gradually to form a soft dough that is kneaded until smooth and elastic. The dough undergoes two rises: the first to double in size, and a second rise after shaping into individual rolls. Baking at 400°F produces golden, soft rolls with enough structure to hold fillings.
The inclusion of mashed potatoes in the dough adds moisture and softness, creating a tender crumb distinct from basic bread rolls. The use of butter enriches the dough, contributing to flavor and a slightly shiny crust. The process of cooling the dough and slow refrigerator rises offered in the notes provide flexibility in preparation.
These rolls work well as dinner accompaniments or sandwich bases. The recipe yields 24 rolls, suitable for larger gatherings. Storage advice includes keeping leftovers at room temperature for a few days and methods for freezing dough or baked rolls to prolong freshness.
Preparing the dough in stages and allowing slow fridge rises develop flavor and texture while accommodating make-ahead schedules. Proper thawing and rising are necessary for successful baking after freezing.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup water warm
- 1 cup milk
- ½ cup potato prepared plain and unseasoned mashed potatoes
- 4 tablespoons butter unsalted
- ¼ cup sugar
- 1 ½ teaspoons salt
- 1 egg
- 4-5 cups all-purpose flour
- 2 tablespoons butter melted
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
- Store leftover baked potato rolls in a sealed bag at room temperature for 2-3 days to maintain freshness.
- Freeze baked rolls wrapped tightly in plastic wrap followed by foil for up to 3 months; thaw and reheat before serving.
- Dough can rise slowly overnight in the refrigerator after initial mixing; allow for longer second rise and bake as usual.
- Shaped dough balls can be refrigerated for about 12 hours before finishing the rise and baking.
- Freeze shaped dough balls by placing them on a pan until solid, then transfer to an airtight container for up to 6 months, with a longer rise after thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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