Tender Potato Rolls ~ With Real Potatoes
Equipment
- Instant Pot for cooking potatoes
- thermometer for proofing yeast
- Mixing bowls or
- stand mixer with dough hook
- kitchen scale for precise measurements
- 2 Half sheet pans for non-touching rolls
Ingredients
- 1 c. milk 2% or whole
- 1 c. potatoes Russet or Yukon Gold, cooked & riced
- 1 ½ tsp active dry yeast or instant yeast
- 6 tbsp salted butter softened
- 6 tbsp granulated sugar
- 1 ½ tsp salt
- 2 large eggs room temperature
- 5 c. unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ c. salted butter melted, for brushing
- + more butter for brushing after baking
Instructions
Cook the Potatoes:
- Stovetop: Peel and cut potatoes into 2-inch chunks. Place in a large pot, cover with cold water, and bring to a boil. Reduce to a simmer and cook 15–20 minutes until fork-tender. Drain and cool slightly.
- Pressure Cooker: Peel and cut potatoes into chunks (or leave whole if small). Add 1 cup water to the pressure cooker with a steamer basket or trivet. Cook on high pressure for 5 minutes, then quick-release. Drain and cool slightly.
Rice the Potatoes (210 g yield):
- Potato Ricer: Press cooked potatoes through a ricer into a bowl for a silky, lump-free texture.
- Box Grater: Grate cooled potatoes on the finest side, then mash lightly with a fork.
- Colander: Press potatoes through a sturdy colander using a spatula or spoon.
- Fork: Mash thoroughly; cook longer in milk later for softness.
Make, Shape, and Bake:
- In a medium saucepan, heat milk and riced potatoes over medium heat,to 90–110°F (32–43°C) for active dry yeast or 120-130°F (49-54°C) for instant yeast using a thermometer.1 c. milk, 1 c. potatoes
- Proof the Yeast: Stir yeast into the cooled potato-milk mixture. Stir in the yeast (it may not get very foamy because of the potato starch — that’s totally normal, just proceed).1 ½ tsp active dry yeast
- Mix the Dough: In a large bowl or stand mixer, combine potato mixture, softened butter, sugar, salt, and eggs. Mix until smooth. Gradually add flour, mixing until a soft dough forms. Knead on a lightly floured surface or with a dough hook for 5–7 minutes, adding flour as needed for a smooth and slightly tacky dough.6 tbsp salted butter, 6 tbsp granulated sugar, 1 ½ tsp salt, 2 large eggs, 5 c. unbleached all-purpose flour (RECOMMEND WEIGHING)
- First Rise: Place dough in a greased bowl, turn to coat, cover with a towel or plastic wrap, and let rise in a warm place until doubled, about 1 hour. (Try a turned-off oven with a pan of hot water.)
- Shape the Rolls: Punch down dough and divide into 24 equal pieces (use a kitchen scale). Shape into balls, knots, cloverleaf rolls, or crescents: For Crescents: Divide dough into 2 balls, rolling edges under to form smooth balls. On a lightly floured surface, roll one ball (smooth side down) into a ¼–½-inch thick circle (about 16 inches wide). Brush the rolled-out circle with some of the ¼ cup of melted butter. Cut into 4 quarters with a pizza cutter, then cut each quarter into 3 triangles (12 total). Roll each triangle from the wide end to the point, tucking the point under. Repeat with the second ball.¼ c. salted butter
- Pan the Rolls: Place rolls on a greased half-sheet pan, points down for crescents. Cover loosely and let rise until puffy, about 1 hour.
- Bake: Preheat oven to 350°F (175°C). Bake 20 minutes, rotating pans halfway, until golden brown and 190°F internally. Brush with melted butter immediately.+ more butter for brushing after baking
Video
Notes
- Storage: Store in an airtight container at room temperature for 2 days, refrigerate for 5 days, or freeze for 1 month. Thaw, reheat at 300°F for 5–7 minutes, and brush with butter.
- Make Ahead Options:
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After the first rise, cover the whole ball of dough tightly and refrigerate overnight. Next day: let dough sit at room temp 30–60 minutes, then shape, final rise 60–90 min, and bake.
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Shape the rolls, place 12 per greased half-sheet pan, cover tightly with plastic wrap, and refrigerate overnight. Next morning: let rolls sit at room temp 45–60 minutes until puffy, then bake.
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- Freezing: Freeze baked rolls for 1 month. Thaw, reheat, and brush with butter.
Nutrition
Serving: 1roll | Calories: 167kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Servings: 24 rolls
Calories: 167kcal
