Description
These soft and fluffy potato rolls are a delightful twist on classic dinner rolls, made with creamy mashed potatoes and enriched with butter and eggs for a tender crumb. Perfect for family meals or special occasions, they are easy to make and yield 12 golden, buttery rolls with a glossy finish.
Ingredients
Scale
Wet Ingredients
- 1 cup plain mashed potatoes (from about 1 Russet potato)
- 2 large eggs, room temperature
- ½ cup butter, melted
- 1 cup lukewarm whole milk
Dry Ingredients
- 4 ½ cups all-purpose flour
- 2 ½ teaspoons instant yeast
- 4 tablespoons granulated sugar
- 1 ½ teaspoons salt
For Finishing
- Melted butter for brushing
Instructions
- Mix wet ingredients: In a medium bowl, whisk together the mashed potatoes, eggs, melted butter, and lukewarm milk until the mixture is smooth and well combined. Set aside for use in the dough.
- Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, instant yeast, granulated sugar, and salt to evenly distribute the ingredients.
- Knead the dough: With the mixer running on low speed, slowly add the wet ingredients to the dry, allowing the dough to come together. Increase speed to medium and knead for 10 minutes until you have a soft, slightly sticky dough that pulls away from the sides of the bowl. If the dough feels too wet, gradually add up to ½ cup more flour, but sparingly to keep rolls tender.
- First rise: Remove the dough from the mixer and knead it by hand 2–3 times to smooth it out. Shape into a ball and place into a greased ceramic bowl, turning it to coat all sides with grease. Cover tightly with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot until doubled in size, approximately 1 ½ hours.
- Shape the rolls: Butter a 9×13-inch baking pan (metal pan recommended). Turn the risen dough onto a lightly floured surface and divide it into 12 equal portions. Roll each portion into a smooth, tight ball and arrange them seam side down in the prepared pan in three rows of four.
- Second rise: Cover the pan loosely and allow the rolls to rise again at room temperature until doubled, about 45 to 60 minutes.
- Bake: Preheat your oven to 350°F (175°C). Place the pan on the lower rack and bake the rolls for 25 to 30 minutes or until they turn a lovely golden brown color on top.
- Brush with butter: Immediately after removing the rolls from the oven, brush them generously with melted butter to give a soft texture and attractive glossy finish.
- Cool and serve: Let the rolls cool in the pan on a wire rack for 10 to 15 minutes before gently removing them. Then, cool completely on the rack to prevent sogginess. Serve warm or at room temperature.
Notes
- Use lukewarm milk to activate the yeast properly without killing it.
- If you don’t have instant yeast, you can substitute active dry yeast but activate it first in warm milk with a pinch of sugar.
- Do not over-flour the dough; it should be slightly sticky for the best texture.
- Butter the baking pan well to prevent sticking and add flavor to the bottom crust.
- These rolls freeze well when cooled completely; thaw and warm before serving.
