Potato Pull-Apart Rolls
It’s hasn’t been too long since I made rolls. If you follow along you’ve probably read about my slightly traumatic 100% whole wheat roll experience. Luckily it had a happy ending… which is why I’m here today sharing this recipe. I’ve recovered, moved on and once again made a batch of yeasted rolls. I may have a slight obsession with bread. But that’s ok, because these potato pull-apart rolls are amazing!! They’re so incredibly fluffy and tender, you’d never be able to tell that they’re made with one cup of mashed potatoes!
That’s right, I’m reusing or up-cycling leftovers… and in the best way possible. I’m breathing a bit of new life into what would be a very plain side dish, for the second night in a row. Instead I’ve worked them into a dough recipe for the best little pull-apart rolls.
Now if you don’t have leftover mashed potatoes, don’t sweat it. You can still make these! Just use a large russet or 2 medium size yukon golds instead. I’ve made these with both seasoned potatoes (leftovers) and plain (non-leftovers), and they’re great either way. If you do decided to cook your own just for this recipe, I’d highly suggest peeling them, chopping them and sticking them in one of these microwave bags along with a little water to steam. You’ll thank me later. They’re life-savers (ok, more like time-savers). I’ve picked them up at both Target and Walmart too.
Back to the rolls. Once you’ve got your ingredients prepped, mix up the dough, knead it and place it in a bowl covered with plastic wrap or a clean kitchen towel and place it in your warm oven until it’s doubled in size (check out the recipe to see exactly what I’m talking about). Then turn the dough onto a lightly floured surface, divide into 15 balls, shape and place into a buttered 9×13 dish. Cover them up and return them to the oven to double again. Make sure you give them the proper amount of time to rise, they should be tall and puffy. That means it could take one hour or up to two. Remember, slow and stead wins the race, or in our case, slow and stead makes the most tender and fluffy rolls you’ll ever eat.
Remove the rolls and turn your oven on to 350 degrees. Bake them for 17-20 minutes (maybe a little longer, just let them go until they’re nice and golden brown on top), remove and brush with butter. Enjoy them while they’re nice and warm… that’s the best way to eat pull-apart rolls!
- 2½ tsp. dry active yeast
- ¼ c. water
- 6 tbsp. unsalted butter
- ½ c. whole milk
- 4¼ - 4½ c. all-purpose flour
- ⅓ c. granulated sugar
- 1½ tsp. salt
- 1 c. mashed potatoes, lightly packed (about 1 large russet)*
- 2 eggs
- Preheat the oven to 200 degrees, when it reaches that temperature turn it OFF (you want your oven to be warm but not hot).
- In a small bowl combine the water and yeast. Allow to proof or let stand until it becomes foamy.
- In a small bowl combine the butter and milk. Heat in the microwave until the mixture is warm and the butter is mostly melted (about 1 minute on HIGH).
- In a large bowl or the bowl of a stand mixer, combine the flour, salt, sugar, melted butter/warm milk, mashed potatoes, and eggs. With mixing speed on low, gradually add the water/yeast mixer, mix until a soft dough forms, then switch if using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and place into the warm oven to rise for 45 min - 1 hour or until doubled in size. Just be sure to check on it at the 30 minute mark to monitor its progress.
- Once the dough has doubled, remove it from the oven and punch it down, turn it onto a lightly floured surface and cut it into 15 equal pieces. Roll into circles and place into a well-buttered 9x13 pan. Cover with plastic wrap or a clean towel and return to the oven to rise again. Allow rolls to double in size. They sides should be smushed against each other, thus making them pull-part rolls. This may take anywhere from 1 hour to 2 hours, just keep an eye on them.
- Remove the rolls from the oven, and turn ON your oven to 350 degrees. Once heated, bake the rolls for 17-20 minutes or until the centers are lightly golden brown in color. Just keep an eye on them, they may take a bit longer. Remove and brush tops with butter.
-You can easily add chopped rosemary to these rolls or even a bit of garlic powder to enhance the flavor.
Recipe source: slightly adapted from King Arthur Flour