Wish I Made More Yeast Potato Lem Orange Rolls
Meet your new favorite indulgence: Wish I Made More Yeast Potato Lem Orange Rolls! These soft, pillowy rolls get their tender texture from mashed russet potatoes and their captivating flavor from a zesty blend of lemon and orange. Enhanced with a touch of sweetness and topped with a citrus-infused glaze, these rolls are a perfect balance of comfort and brightness. The recipe combines classic breadmaking techniques with a creative twist, using potato to keep the dough moist and fluffy. Whether served at brunch, as a sweet snack, or a showstopper dessert, these citrus-scented rolls are bound to have everyone reaching for seconds—and wishing they made more. With just 40 minutes of prep and pantry-friendly ingredients, this recipe is as approachable as it is irresistible!
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Recipe Information
Ingredients
- 1 cup Russet potato (peeled and diced)
- 4 cups Water
- 0.5 cup Unsalted butter (softened)
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1.5 teaspoons Lemon zest
- 1.5 teaspoons Orange zest
- 0.5 cup Milk (warmed to 110°F)
- 0.75 cup Powdered sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Orange juice
Instructions
Boil the peeled and diced potato in 4 cups of water until fork-tender, about 10-15 minutes. Drain, reserving 1/2 cup of the potato water. Mash the potato and let both the mash and the water cool to lukewarm.
In a small bowl, mix the warm milk, reserved potato water, and active dry yeast. Let it sit for 5-10 minutes until bubbly.
In a large mixing bowl, combine the mashed potato, softened butter, granulated sugar, egg, and salt. Whisk until smooth.
Add the yeast mixture, lemon zest, and orange zest to the potato mixture. Stir until evenly combined.
Gradually add the flour, 1 cup at a time, mixing until a soft, slightly sticky dough forms. If kneading by hand, knead for 8-10 minutes on a floured surface. If using a stand mixer, knead with a dough hook for 6-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-2 hours or until doubled in size.
Punch the dough down and turn it out onto a floured surface. Roll it into a rectangle about 12x16 inches. Starting from a long edge, roll the dough tightly into a log and slice into 12 even pieces.
Place the rolls in a greased 9x13-inch baking dish, spacing them evenly. Cover and let rise for another 30-40 minutes until puffy.
Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
While the rolls are baking, prepare the glaze by whisking together powdered sugar, lemon juice, and orange juice in a small bowl.
Let the rolls cool for 10 minutes, then drizzle the glaze generously over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 561.5 g | 204% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 149.0 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 376 mg | 29% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1990 mg | 42% | |
*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.
