Potato Rolls Recipe
Everyone will love these soft, fluffy Potato Rolls. They’re perfect for special occasions and an excellent way to make the most of leftover mashed potatoes!
Servings: 15 rolls
Calories: 350kcal
Ingredients
- 6 tbsp. unsalted butter
- 1/2 c. whole milk
- 1/4 cup water
- 4 1/2 c. all-purpose flour
- 1 tbsp. instant or rapid-rise yeast
- 1/3 c. granulated sugar
- 1 1/2 teaspoon salt
- 1 c. mashed potatoes lightly packed (about 1 large russet)*
- 2 eggs
Instructions
- Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius). When it reaches that temperature, turn it OFF (you want your oven to be warm but not hot).
- In a 2-cup glass measuring cup, add the butter, milk, and water. Heat in the microwave until the mixture is warm and the butter is mostly melted (about 1 minute - 1 minute 30 seconds on HIGH). It should be at or above 115 degrees Fahrenheit (46 degrees Celsius) on an instant-read thermometer. Make sure the butter is fully melted by stirring every minute.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt. Mix on low for 15 seconds. Once the warm liquid mixture reaches 110 degrees Fahrenheit (43 degrees Celsius) on an instant-read thermometer, add along with the mashed potatoes and eggs.
- With mixing speed on low, mix until a soft dough forms, then switch to the dough hook and set on the lowest mixing setting for 4 minutes. The dough will seem very tacky.
- Transfer to a large, clean bowl. Cover the dough with plastic wrap or a kitchen towel and place it into the warm oven to rise for about 45 minutes or until doubled in size. Be sure to check on it at the 30-minute mark to monitor the progress.
- Once the dough has doubled in size, remove it from the oven and punch it down. Turn it onto a lightly floured surface and cut it into 15 equal pieces using a bench scraper or butter knife. You can use a kitchen scale to ensure accuracy if desired.
- Roll them into circles (see the video in the post) and place them into a well-buttered 9x13 metal baking pan. Dust with excess flour to prevent the plastic wrap or towel from sticking. Cover with plastic wrap or a clean towel and return to the oven to rise again. Allow the rolls to double in size, for about 45 minutes. The sides should be touching.
- Remove the rolls from the oven and turn ON your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Bake for 20-25 minutes or until deep golden brown in color.
- Remove and let cool for 10 minutes before pulling apart.
Notes
*Potatoes can be seasoned and can have butter, milk, or sour cream folded into them. They can also be completely plain.
- You can easily add chopped rosemary to these rolls or even a bit of garlic powder to enhance the flavor.
STORE the Potato Rolls in an airtight container at room temperature for up to 3 days. To FREEZE, seal the rolls in a bag and store them in the fridge for up to 2 months.
To REHEAT, thaw the frozen rolls at room temperature, then warm them in a 350°F (177°C) oven for 10 minutes or until heated through.
Nutrition
Serving: 1roll | Calories: 350kcal | Carbohydrates: 63g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 173mg | Fiber: 2g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg
