Potato Clover Rolls
Fluffy, buttery, and irresistibly soft, Potato Clover Rolls are the perfect addition to any holiday table or cozy weeknight dinner. These delightful rolls get their pillowy texture from a secret ingredient—mashed Russet potato—which adds moisture and a subtle richness to the dough. Shaped into charming three-leaf clover designs using a muffin tin, these golden rolls rise to perfection with the help of active dry yeast, creating a stunning presentation that’s just as memorable as their taste. Brushed with melted butter fresh out of the oven, they boast a delicate balance of sweetness and savoriness, making them an effortless crowd-pleaser. Ready in just over an hour and ideal for sharing, these homemade rolls will quickly become a family favorite. Serve them warm with a pat of butter or alongside your favorite soup, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 large Russet potato
- 6 tablespoons Unsalted butter
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 0.25 cup Warm water
- 1 packet Active dry yeast
- 2 large Eggs
- 4.5 cups All-purpose flour
- 0.75 cup Milk
- 2 tablespoons Melted butter (for brushing)
Instructions
Peel and dice the potato into small chunks. Boil in a pot of water until tender, about 10-12 minutes. Drain and mash until smooth. Measure 1 cup of mashed potato and let it cool to room temperature.
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it proof for 5-10 minutes, until frothy.
In a large mixing bowl, combine the mashed potato, melted butter, sugar, and salt. Mix until well blended.
Add the eggs and milk to the potato mixture and mix well. Stir in the proofed yeast.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 hour.
Grease a standard 12-cup muffin tin. Punch down the dough and divide it into 36 equal pieces. Roll each piece into a small ball.
Place 3 dough balls into each muffin cup to create the cloverleaf shape. Cover and let the rolls rise again until puffy, about 30 minutes.
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with melted butter.
Bake in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven, brush again with melted butter if desired, and let cool slightly before serving.
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 501.0 g | 182% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 25.2 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 433 mg | 33% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 2848 mg | 61% | |
*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.
