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Potato Rolls
These soft and fluffy potato rolls are made with mashed potatoes for an ultra-tender texture. Perfect for any meal, they’re easy to make and sure to become a family favorite!
Ingredients
- 3 1/2 to 4 cups (420 to 480 g) all-purpose flour, divided
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 3/4 teaspoon salt
- 3/4 cup (180 ml) water
- 1/2 cup (120 ml) milk
- 1/4 cup (57 g) unsalted butter
- 1/3 cup cooked mashed potatoes, at room temperature*
- 2 large eggs, divided
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Instructions
- Combine 1 cup flour, sugar, yeast, and salt.
- Heat water, milk, and butter until very warm (120° to 130°F/49° to 54°C). Stir into flour mixture.
- Stir in the potatoes, 1 egg, and enough of the remaining flour to make a soft dough.
- Transfer the dough to a lightly floured surface. Knead until smooth and elastic (4-6 minutes). Cover and let rest for 10 minutes.
- Divide the dough into 12 equal pieces.** Roll each piece into a ball. Place the rolls in a greased 9"x 13" baking pan.
- Fill a large, shallow pan halfway with boiling water. Place a wire rack on top of the pan. Place the pan of rolls on top of the rack. Cover and let rise until doubled in size (about 15 minutes).
- Preheat oven to 375°F (190°C).
- Lightly beat 1 egg, and brush over the tops of the rolls. (You won't use all of the egg.)
- Bake 25 to 27 minutes, or until golden brown. Cool the rolls in the pan on a wire rack.
Notes
- *If you would prefer to use instant potato flakes instead of cooked potatoes, you'll need 1/4 cup of potato flakes and an extra 1/4 cup of water. Stir the potato flakes into the very warm milk mixture and let them soak for 1 minute. Follow the rest of the directions as normal.
- **I highly recommend dividing the dough by weight. Weigh the dough in grams, divide the weight by 12, and then portion each dough by weight.
- Recipe slightly adapted from Fleischmann’s.
- Store in an airtight container at room temperature up to 3 days.
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