Puffy Potato Rolls
Soft, fluffy, and irresistibly golden, Puffy Potato Rolls are the perfect addition to any meal. These delightful dinner rolls get their pillowy texture and subtle richness from mashed Russet potatoes incorporated into the dough, making them uniquely tender and moist. A touch of sweetness from granulated sugar balances beautifully with the buttery undertones, while a simple egg wash gives these rolls their stunning golden crust. Whether you're serving them fresh out of the oven with a slather of butter or alongside soups, stews, or holiday dinners, these homemade rolls are sure to impress. With easy step-by-step instructions, Puffy Potato Rolls are your go-to recipe for perfectly light and airy bread that’s utterly addictive.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 6 tablespoons Unsalted butter
- 1 cup Whole milk
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 large Egg
- 1 teaspoon Vegetable oil
Instructions
Peel and cube the potatoes. Boil them in a pot of water until fork-tender, about 15 minutes.
Drain the cooked potatoes and mash them until smooth. Measure out 3/4 cup of mashed potatoes and allow it to cool to room temperature.
In a small saucepan, combine the butter and milk. Heat over low heat until the butter is melted. Allow the mixture to cool until lukewarm (about 110°F).
In a small bowl, combine 1/4 cup of the milk mixture with the sugar and yeast. Stir gently and allow it to sit for 5-10 minutes, or until foamy.
In a large mixing bowl, combine the mashed potatoes, the remaining milk mixture, and the yeast mixture. Stir until combined.
Add the flour and salt to the bowl, and mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Lightly grease a clean bowl with vegetable oil, place the dough inside, and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased or parchment-lined baking sheet, spacing them slightly apart.
Cover the rolls with a damp cloth or plastic wrap and allow them to rise again for 30-40 minutes, or until puffy.
Preheat the oven to 375°F (190°C).
Beat the egg in a small bowl and brush it over the tops of the rolls for a golden finish.
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy them warm with butter or as a side to your favorite meal.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 481.8 g | 175% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 41.9 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 463 mg | 36% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3050 mg | 65% | |
*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.
