Potato Onion Rolls
Fluffy, golden, and rich with savory flavor, these Potato Onion Rolls take classic dinner rolls to the next level. Made with creamy mashed Russet potatoes and sweet, caramelized onions, these rolls boast a soft, tender texture and a hint of sweetness balanced by buttery richness. The dough is kneaded to perfection, shaped into individual rolls, and brushed with a shiny egg wash before baking to give them an irresistible golden crust. Perfect for family dinners, holiday feasts, or any occasion that deserves something extra-special, these homemade rolls are a crowd-pleaser from first bite to last. Serve them warm with a pat of butter, or use them as the ultimate base for sandwiches – either way, they're bound to steal the spotlight at your table.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 6 cups Water
- 2 tablespoons Granulated sugar
- 1 packet Active dry yeast
- 4.5 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1 large Onion
- 0.5 cups Milk
- 1 large Egg
- 2 tablespoons Olive oil
Instructions
Peel and chop the potatoes into large chunks. Place them in a pot with 4 cups of water and boil until tender, about 15 minutes. Drain the potatoes, reserving 1 cup of the cooking water, and mash the potatoes until smooth. Let them cool completely.
In a small bowl, mix together 1/4 cup of the reserved warm potato water (about 110°F), sugar, and active dry yeast. Let it sit for 5-10 minutes until the yeast becomes frothy.
In a large pot or skillet, heat 2 tablespoons of butter over medium heat. Slice the onion thinly and add to the pan. Cook the onion, stirring occasionally, until it is soft and lightly caramelized, about 10-12 minutes. Remove from heat and let cool.
In a large mixing bowl, combine the mashed potatoes, all-purpose flour, salt, milk, frothy yeast mixture, and caramelized onions. Knead the dough by hand (or with a stand mixer fitted with a dough hook) until it is smooth and elastic, about 8-10 minutes.
Add 2 tablespoons of softened butter into the dough and continue kneading until fully incorporated.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round roll and place on a baking sheet lined with parchment paper, leaving space between the rolls to allow for expansion.
Cover the rolls with a kitchen towel and let them rise again for 30-40 minutes, until puffy.
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg and brush it lightly over the tops of the rolls for a shiny finish.
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown on top.
Remove from the oven and brush the tops with the remaining 2 tablespoons of butter for extra flavor and shine. Let cool slightly before serving.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 542.5 g | 197% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 45.7 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 448 mg | 34% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3263 mg | 69% | |
*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.
