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Potato Bread Rolls

Potato Bread Rolls
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These Potato Bread Rolls are soft, fluffy, and irresistibly tender rolls made with mashed potatoes that add moisture and richness. Perfect for beginners, this quick and easy recipe yields warm, flavorful rolls that pair well with any meal or can be enjoyed on their own. They are versatile, freezer-friendly, and sure to become your go-to comfort bread.

Ingredients

Scale

Main Ingredients

  • 1 cup mashed potatoes (peeled, boiled, and cooled)
  • 4 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F / 43°C)
  • 2 tbsp sugar
  • 3 tbsp butter (melted)
  • 1 tsp salt
  • 1 large egg (optional)

Instructions

  1. Prepare the Potatoes: Peel and boil potatoes until tender. Mash them smoothly without lumps and let cool completely before using to ensure they don’t kill the yeast.
  2. Activate the Yeast: Warm the milk to about 110°F (43°C), then stir in sugar and active dry yeast. Let it sit for 5–10 minutes until frothy, confirming the yeast is active.
  3. Mix the Dough: In a large bowl, combine the mashed potatoes, warm milk mixture, melted butter, egg (if using), and salt. Gradually add flour, mixing until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth, elastic, and slightly tacky.
  4. First Rise: Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Shape the Rolls: Punch down the dough gently and divide into 12–15 equal pieces. Shape each piece into a smooth ball and arrange on a greased or parchment-lined baking tray.
  6. Second Rise: Cover the rolls and let rise again until puffy, about 30–45 minutes for a fluffy texture.
  7. Bake: Preheat oven to 375°F (190°C). Brush rolls with melted butter or egg wash for a golden crust. Bake 20–25 minutes until golden brown and hollow when tapped on the bottom.

Notes

  • Use room temperature ingredients for even dough and proper rising.
  • Always let mashed potatoes cool completely before mixing with yeast to avoid killing it.
  • Knead dough well to develop gluten for a soft but structured crumb.
  • Don’t over-proof dough; watch for doubling in size rather than relying solely on time.
  • Adjust roll size to make sliders or larger dinner rolls as desired.

Nutrition

Keywords: potato bread rolls, soft bread rolls, fluffy rolls, homemade bread, potato bread

Find it online: https://gourmetglazing.com/potato-bread-rolls/