Buttermilk Potato Rolls
Soft, fluffy, and irresistibly tender, these Buttermilk Potato Rolls are the ultimate addition to your bread basket. Infused with the creamy richness of mashed Russet potato and tangy buttermilk, these rolls are perfectly balanced in flavor and texture. The dough comes together effortlessly with the help of active dry yeast, creating a light yet sturdy structure that bakes to golden perfection in just over 20 minutes. With a touch of sugar for subtle sweetness and optional brushing of melted butter for added shine, these rolls make the perfect accompaniment to holiday feasts or weeknight dinners. Whether you're serving them warm with butter or pairing them with hearty soups and stews, these homemade Buttermilk Potato Rolls promise to elevate any meal with their bakery-quality charm.
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Recipe Information
Ingredients
- 1 medium Russet potato
- 6 tablespoons Unsalted butter
- 0.25 cup Sugar
- 1 cup Buttermilk
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water
- 4.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 large Egg
- 1 tablespoon Vegetable oil or melted butter
Instructions
Peel and dice the potato. Place it in a pot of water and bring to a boil. Cook until the potato is tender, about 10-12 minutes. Drain and mash until smooth. Allow it to cool to room temperature.
In a small saucepan, melt the butter. Remove from heat and stir in the sugar and buttermilk until the sugar dissolves. Allow the mixture to cool to lukewarm.
In a small bowl, sprinkle the active dry yeast over the warm water. Let it sit for 5-10 minutes until it becomes frothy.
In the bowl of a stand mixer (or a large mixing bowl), combine the mashed potato, buttermilk mixture, yeast mixture, flour, salt, and egg.
Using the dough hook attachment (or your hands), knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it comes together.
Lightly grease a large bowl and place the dough inside, turning it to coat in the oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it into 16 equal pieces. Shape each piece into a smooth ball and place them on a greased or parchment-lined baking sheet about 1 inch apart.
Cover the rolls with the kitchen towel and let them rise again until puffy, about 30-40 minutes.
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with vegetable oil or melted butter, if desired, for a soft and golden crust.
Bake the rolls in the preheated oven for 18-22 minutes, or until lightly golden brown.
Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy warm with butter or as a side for your favorite meals.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 63.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 355 mg | 27% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
