Menu Enter a recipe name, ingredient, keyword...

Potato Rolls

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 russet potato (big enough to make 1/2 cup mashed potato), peeled and chopped
  • 1/3 cup unsalted butter, softened
  • 2 tbsp. sugar
  • 1 tbsp. honey
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup milk, warmed
  • 1 1/8 tsp. instant yeast
  • 1/4 cup reserved potato water, lukewarm, with 1 teaspoon sugar added to it
  • 2 1/2 – 3 cups flour (You can use half all-purpose and half bread flour)

Details

Preparation

Step 1

Boil potato until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Finely mash the potato and measure out 1/2 cup. Let cool to nearly room temperature.

In the bowl of a stand mixer with the paddle attachment, mix together the mashed potato, butter, sugar, honey, salt and egg. Mix together on medium speed for about 2 minutes. Combine the yeast with the warm milk and reserved potato water, and pour into the mixer bowl. Mix on low speed until mixed well. Gradually add the flour, about 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment on knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.

Line a baking sheet with parchment paper. Turn the down out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls. Place the rolls on the prepared baking sheet, about 1 1/2 inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes. Meanwhile, preheat the oven to 400 degrees F.

Bake in the preheated oven for about 12 minutes, until golden. Serve warm.

You'll also love

Review this recipe

Grilled Redskin Potatoes with Garlic Roasted Potatoes - Good Seasons