Oh, the humble potato—such a simple tuber, yet it holds the key to creating the most delightful, fluffy dinner rolls that could ever grace your table. You know, there’s something magical about transforming everyday ingredients into a masterpiece that has everyone reaching for seconds (and thirds, let’s be honest). These potato rolls have a way of sneaking into your heart, especially when slathered with a pat of butter that’s just beginning to melt into the warm, pillowy goodness. It’s like a little edible hug!
I remember last Thanksgiving, we had a basket of these rolls at the center of the table, and they were gone before we even got to the cranberry sauce. My aunt, who usually skips the bread, was caught red-handed with a roll in each fist, claiming it was for “research.” There’s a particular charm in how these rolls can steal the spotlight from the usual holiday heavyweights. They’re like the underdog that wins best in show.
And here’s a thought—why stop at dinner? Pair these beauties with some homemade jam for breakfast or brunch. Suddenly, a regular weekday morning feels like a cozy Sunday. They might just become your new obsession, just like they did for me. So, let’s get our hands a little messy and dive into the art of baking these irresistible potato dinner rolls.
Steps
- Combine room temperature water, yeast, and a teaspoon of sugar in a stand mixer bowl. Let the mixture sit for approximately 5 minutes until it becomes bubbly. If no bubbles appear, replace the yeast as it may be inactive.
- Add the remaining sugar, mashed potatoes, milk, melted butter, eggs, rosemary, and salt to the yeast mixture. Stir until smooth, then incorporate 4 1/2 cups of flour to create a rough dough.
- Knead the dough using a dough hook on medium-low speed for 5 to 7 minutes until it becomes smooth, forms a ball, and pulls away from the bowl’s sides. If the dough is too sticky, gradually add more flour, 2 tablespoons at a time.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm area for about 1 hour, or until it doubles in size.
- Prepare a 13×9-inch baking pan with parchment paper and grease it lightly. Divide the risen dough into 16 to 20 pieces, shape each into a ball, and place them seam side down in the pan.
- Cover the rolls and let them rise for about 1 hour until they are puffed and nearly doubled. Preheat the oven to 350°F approximately 15 minutes before the rolls are ready to bake.
- Bake the rolls for 20 to 25 minutes until the tops are golden and the internal temperature reaches 200°F.
- Mix together 1/4 cup of softened butter with 2 tablespoons of honey. Brush this mixture over the warm rolls, sprinkle with salt, and allow them to cool slightly before serving.
Ingredients
- 1/2 cup room temperature water
- 2 1/4 teaspoons (1 packet) active-dry or instant yeast
- 1 teaspoon sugar (for yeast proofing)
- 1/3 cup sugar (for dough)
- 1 cup mashed potatoes
- 1/4 cup milk
- 6 tablespoons salted butter, melted and cooled
- 2 large eggs
- 2 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons salt
- 4 1/2 to 5 cups all-purpose flour
- 1/4 cup salted butter, room temperature
- 2 tablespoons honey
Nutritional Values
Calories: 3296 | Fat: 112g | Saturated Fat: 64g | Cholesterol: 544mg | Sodium: 3984mg | Carbohydrates: 496g | Dietary Fiber: 16g | Sugars: 80g | Protein: 64g | Vitamin C: 16mg | Calcium: 256mg | Iron: 32mg | Potassium: 1376mg
FAQ
- Can I use sweet potatoes instead of regular potatoes in this recipe?
- Absolutely! Sweet potatoes can be a great substitute if you want to switch things up. They will still provide the same fluffy texture.
- What should I do if I don’t have leftover mashed potatoes?
- If you don’t have leftover mashed potatoes, you can easily make some using russet potatoes. Alternatively, you can follow recipes for Perfect Mashed Potatoes, Slow Cooker Mashed Potatoes, or Pressure Cooker Garlic Mashed Potatoes (just omit the garlic for a more neutral flavor).
- How do I store leftover rolls, and how long do they last?
- You can freeze leftover rolls for up to a month. Wrap them tightly in a double layer of foil and place them in a freezer bag. When ready to eat, let them thaw on the counter and warm them in a low oven.
- What can I do with leftover rolls?
- Leftover rolls can be used for mini-sandwich sliders, croutons, French toast casserole, or even a hearty bread soup known as panade.
- What should I do if my yeast isn’t bubbling during the proofing stage?
- If the yeast mixture does not bubble, it may be expired. It’s best to discard it and start again with fresh yeast to ensure your rolls rise properly.
Tips
- If you don’t have leftover mashed potatoes, you can quickly make some by boiling or roasting a large russet potato. This will ensure you have the necessary ingredient without needing to make a full batch of mashed potatoes.
- When proofing the yeast, if it doesn’t start to bubble after a few minutes, make sure to use fresh yeast since expired yeast will not activate properly and can affect the rise of your rolls.
- If the dough is sticking to the sides of the mixing bowl during kneading, gradually add more flour, a couple of tablespoons at a time, until it forms a smooth ball and pulls away from the sides.
- For a delightful finish, brush the freshly baked rolls with a mixture of honey and butter, then sprinkle with a bit of salt for that perfect sweet and savory touch.
Equipment
- Stand mixer with a dough hook attachment
- Instant-read thermometer
- 13×9-inch baking pan
- Parchment paper
