Potato Pan Rolls
Soft, fluffy, and irresistibly tender, these homemade Potato Pan Rolls are the ultimate comfort food addition to any meal. Infused with the subtle richness of mashed potatoes and brushed with buttery goodness, these golden rolls offer a perfect balance of flavor and texture. The secret lies in the starchy potato water, which keeps the dough moist and light, while a simple yet effective yeast-rising process ensures bakery-quality results right in your kitchen. Ready in just over two hours, they’re ideal for holiday feasts, weeknight dinners, or as a warm, pillowy base for sandwiches. Serve these rolls fresh from the oven for a truly heartwarming treat that’s sure to impress family and guests alike. Perfect for baking enthusiasts, this recipe combines traditional techniques with a comforting, home-style twist.
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Recipe Information
Ingredients
- 1 cup Potatoes (peeled and diced)
- 4 cups Water (for boiling potatoes)
- 2.25 teaspoons Active dry yeast
- 0.5 cup Warm potato water
- 2 tablespoons Sugar
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 cup Mashed potatoes
- 0.5 cup Milk (warm, about 110°F/43°C)
- 1 teaspoon Salt
- 3.5 cups All-purpose flour
- 1 tablespoon Butter (for greasing and brushing the rolls)
Instructions
Begin by boiling the diced potatoes in 4 cups of water over medium-high heat until tender, about 10-12 minutes.
Drain the potatoes, reserving 0.5 cups of the potato water. Mash the potatoes until smooth, and set aside to cool slightly.
In a small bowl, dissolve the sugar and yeast in the warm potato water (ensure it’s below 110°F/43°C). Let the mixture sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the mashed potatoes, melted butter, warm milk, yeast mixture, and salt. Stir until well mixed.
Gradually add the flour, one cup at a time, mixing after each addition. Once the dough comes together, knead it on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, turning it to coat all sides. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place the balls in a greased 9x13-inch baking pan with about 1/2 inch of space between each roll.
Cover the pan with a kitchen towel and let the rolls rise again for about 30 minutes, or until puffy.
Preheat the oven to 375°F (190°C) during the second rise.
Bake the rolls in the preheated oven for 18-20 minutes, or until golden brown on top.
Brush the warm rolls with melted butter for a shiny and tender top. Serve warm or at room temperature!
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 441.7 g | 161% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 39.3 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 303 mg | 23% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2380 mg | 51% | |
*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.
