Tender Potato Rolls ~ With Real Potatoes

Prep Time:40

Cook Time:20

Rise Time:2

Servings: rolls

Author: Julie Gavin

Ingredients

1 c. (240 g) milk 2% or whole
1 c. (210 g) potatoes Russet or Yukon Gold, cooked & riced
1 ½ tsp active dry yeast or instant yeast
6 tbsp (85 g) salted butter softened
6 tbsp (75 g) granulated sugar
1 ½ tsp salt
2 large eggs room temperature
5 c. (625 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
¼ c. (57 g) 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.
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).
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 (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.
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.

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:
- 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.
- 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.
Freezing: Freeze baked rolls for 1 month. Thaw, reheat, and brush with butter.

equipment (affiliate links

Ingredients

Instructions

Cook the Potatoes:

Rice the Potatoes (210 g yield):

Make, Shape, and Bake:

Video

Notes