Tender Potato Rolls ~ With Real Potatoes - Rise and Bake with Julie

Prep:40

Cook:20

Yield: rolls

Equipment

medium saucepan or
Instant Pot for cooking potatoes
thermometer for proofing yeast
Mixing bowls or
stand mixer with dough hook
Measuring cups and spoons or
kitchen scale for precise measurements
Dough scraper
Pizza Cutter
2 9x13 inch pans for touching rolls or
2 Half sheet pans for non-touching rolls
Pastry brush

Ingredients

1 cup milk, 2% or whole 240g
1 cup Russet or Yukon Gold potatoes, riced 210g
1 ½ tsp active dry or instant yeast
6 tbsp salted butter, softened 85g
6 tbsp granulated sugar 75g
1 ½ tsp salt
2 large eggs, room temp
5 cups unbleached all-purpose flour, plus more as needed 625g
¼ cup salted butter, melted, for brushing 57g

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 (210g 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, stirring until smooth and paste-like. Cool to 90–110°F (32–43°C) for active dry yeast or 110-120°F (43-49°C) for instant yeast using a thermometer.
Proof the Yeast: Stir yeast into the cooled potato-milk mixture. Let sit 5–10 minutes until foamy.
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.
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 into a ¼–½-inch thick circle (about 16 inches wide). Brush with 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.
Pan the Rolls: Place rolls on a greased 9x13-inch pan (12 per pan for touching rolls) or half-sheet pan (12 per sheet for non-touching rolls), 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.

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: Refrigerate dough or shaped rolls overnight; bring to room temperature before shaping or baking.
Freezing: Freeze baked rolls for 1 month. Thaw, reheat, and brush with butter.

Nutrition

Servings: rolls

Calories: 99kcal