Potato Rolls
Soft, golden, and irresistibly fluffy, these homemade Potato Rolls are the perfect addition to your dinner table. Made with a touch of creamy mashed russet potatoes, these rolls boast a tender, melt-in-your-mouth texture that elevates them above ordinary bread rolls. Gently sweetened with a hint of sugar and enriched with butter and egg, each roll is brushed with milk before baking to achieve a beautifully golden crust, then finished with a glistening coat of melted butter for extra indulgence. Perfect for holiday feasts, weeknight dinners, or as a base for sandwiches, these rolls are as versatile as they are delicious. With straightforward steps and minimal prep, making these crowd-pleasers from scratch is easier than you think. Serve them warm for a comforting treat that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large (about 200g) Russet potatoes
- 1 cup Water
- 2 tablespoons Granulated sugar
- 2.25 teaspoons (1 packet) Active dry yeast
- 4 tablespoons (softened) Unsalted butter
- 1 large Egg
- 1 teaspoon Salt
- 3.5 cups All-purpose flour
- 2 tablespoons Milk
- 2 tablespoons (melted, for brushing) Butter
Instructions
Peel and dice the potato into small chunks. Place in a pot of boiling water and cook until fork-tender, about 10-15 minutes.
Drain the potato cubes and mash until smooth. Measure 1/2 cup of mashed potato, set aside, and let it cool to room temperature.
In a bowl, heat 1 cup of water until warm (110°F/43°C). Stir in the sugar, followed by the active dry yeast. Let it sit for 5-10 minutes, or until foamy.
In a large mixing bowl, combine the mashed potato, softened butter, egg, and salt. Stir in the yeast mixture and mix well.
Gradually add the flour, 1/2 cup at a time, mixing until a soft dough forms. The dough will be slightly sticky but should pull away from the sides of the bowl.
Turn the dough onto a floured surface and knead for 6-8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for kneading.
Place the dough in a lightly oiled 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.
Punch the dough down and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased or parchment-lined baking tray, about 2 inches apart.
Cover the rolls with a towel and let them rise again for 30-40 minutes, or until puffy.
Preheat the oven to 375°F (190°C). Just before baking, brush the tops of the rolls with 2 tablespoons of milk for a golden finish.
Bake the rolls for 20-25 minutes, or until golden brown on top.
Remove from the oven and brush with melted butter while still warm for a soft, glossy finish.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 397.5 g | 145% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 29.9 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 187 mg | 14% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2023 mg | 43% | |
*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.
