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Potato Rolls

Potato Rolls
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Potato Rolls are soft, fluffy, and slightly sweet buns made with mashed potatoes and potato flour, combined with yeast and butter for a tender texture that stays fresh longer. Perfect for sandwiches, burgers, or dinner sides, these golden rolls have a pillowy crumb and a shiny crust, making them a versatile and delicious homemade bread option.

Ingredients

Scale

Potatoes

  • 1 cup mashed Yukon Gold or Russet potatoes (about 2 medium potatoes)

Dry Ingredients

  • 3 ½ cups all-purpose flour (or half whole wheat for variation)
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 2 tablespoons sugar
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup warm milk (about 110°F)
  • 3 tablespoons butter, melted
  • 1 large egg

Instructions

  1. Prepare the Potatoes: Peel and boil potatoes until fork-tender. Mash them smoothly with a bit of butter and milk to create a creamy mixture that will enrich the dough.
  2. Activate the Yeast: Warm the milk to about 110°F, stir in sugar and yeast, then let it sit for 5-10 minutes until bubbly and foamy, indicating the yeast is active.
  3. Mix the Dough: In a large bowl, combine the mashed potatoes, activated yeast mixture, egg, salt, and melted butter. Gradually add the flour, stirring until a sticky dough forms.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for convenience.
  5. First Rise: Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1-2 hours until doubled in size.
  6. Shape the Rolls: Punch down the dough and divide it into equal portions. Shape each portion into a smooth ball and arrange them on a parchment-lined baking sheet, spaced apart.
  7. Second Rise: Cover the shaped rolls and let them rise again until puffy, about 45 minutes to 1 hour.
  8. Bake: Preheat the oven to 375°F (190°C). Brush the tops of the rolls with an egg wash to create a shiny crust, then bake for 15-18 minutes until golden brown.
  9. Cool: Allow the potato rolls to cool on a wire rack before slicing and serving, so they set properly and slice easily.

Notes

  • Use warm liquids to better activate the yeast and improve rise.
  • Add flour gradually to avoid dense rolls; dough should be slightly sticky.
  • Knead sufficiently to develop gluten but avoid over-kneading which can toughen the rolls.
  • Cover dough during rises with a damp cloth or plastic wrap to prevent drying out.
  • Brushing rolls with egg wash before baking produces a beautiful golden crust.

Nutrition

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

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