Soft & Fluffy Potato Rolls ~ With Real Potatoes
Ingredients
- 1 cup milk (whole or 2%) 240g
- 1 cup Russet or Yukon Gold potatoes, riced 210g
- 1 ½ tsp active dry yeast
- 6 tbsp salted butter, softened 85g
- 6 tbsp granulated sugar 75g
- 1 ½ tsp salt
- 2 large eggs, room temp
- 4 ¼ cups unbleached all-purpose flour, plus more as needed 531g
- ¼ cup salted butter, melted, for brushing 57g
Instructions
- Prepare Potatoes: Peel and boil potatoes in cold water until fork-tender, ~15 minutes (or pressure cook 5 minutes for golfball-sized pieces). Drain, cool slightly, and rice to yield 1 cup (210 g).
- Make Dough Base: In a medium saucepan, heat milk and riced potatoes to scalding, stirring until smooth and paste-like. Cool to 90–110°F (32–43°C).
- Proof Yeast: Stir yeast into cooled potato-milk mixture. Let sit 5–10 minutes until foamy.
- Mix Dough: Add softened butter, sugar, salt, and eggs; mix until smooth. Stir in 3¾ cups (469g) flour until dough workable. Knead on a floured surface or with a stand mixer (dough hook) for 5–7 minutes, adding remaining ½ cup (62g) flour gradually until dough is smooth and no longer sticky.
- First Rise: Place dough in an oiled bowl, turn to coat, and cover. Let rise in a warm place until doubled, ~1 hour.
- Shape Rolls: Divide dough into 24 equal pieces. Shape into balls, knots, cloverleaf rolls, or crescents:
- For Crescents: Divide dough into 2 balls. Roll each into a ¼-inch thick circle. Brush with melted butter. Cut into 12 triangles per circle. Roll each triangle from wide end to point.
- Pan Rolls: Place rolls on greased baking sheets (12 per half-sheet for separate rolls or 12 per 9x13-inch pan for touching rolls), points down for crescents.
- Second Rise: Cover rolls loosely and let rise until puffy, ~1 hour.
- Bake: Preheat oven to 350°F (175°C). Bake 20 minutes, rotating halfway, until golden (190°F internal). Brush with melted butter immediately.
Notes
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for 5 days. Reheat before serving.
- Freezing: Freeze baked rolls for 1 month. Thaw, reheat, and brush with butter.
Nutrition
Serving: 1roll | Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 46mg | Sugar: 4g
Servings: 24 rolls
Calories: 99kcal
