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–+ servings

Potato Rolls

basket of potato rolls with off white napkin
Author: Si Foster
Course: bread
Cuisine: American
Servings: 16 rolls

Ingredients 

  • 2-3 potatoes (Russet or Yukon Gold) , enough to make 1 cup mashed potatoes (see note)
  • 1 cup warm potato water, drained from the boiled potatoes
  • 2 1/2 teaspoons instant dry yeast
  • 2 tablespoons sugar
  • 2 eggs
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 4 - 4 1/2 cups all-purpose flour

Instructions

  • Grease a 9x13-inch pan or line with parchment paper. This will produce a classic pull-apart roll. For a round roll that is browned on all sides, use a baking sheet and place rolls further apart.
  • Chop potatoes and boil until fork tender. Strain water from potatoes, but DO NOT DISCARD the water! Allow the potatoes and potato water to cool to between 100-110 degrees.
  • In a medium bowl, mash potatoes with a fork until smooth.
  • In a large bowl or in the bowl of a stand mixer, dissolve yeast and 2 tablespoons sugar in the warm potato water. Let sit for 5 minutes.
  • Add the eggs, 1/4 cup sugar, salt, melted butter, potatoes, and 1 cup of the flour. Mix with a large wooden spoon or the paddle attachment of the mixer until thoroughly combined.
  • If using a stand mixer, change the paddle to a dough hook. Add remaining 3 1/2 cups of flour, 1 cup at a time, mixing well after each addition, until the dough pulls away from the bowl and is no longer sticky. The amount of flour you use will vary depending on the humidity and moisture content of your flour. Remember, you're looking for a soft and smooth dough that's not too sticky. Don't add too much flour or your rolls could become tough, dry, and/or crumbly.
  • Cover the dough and let rise in a warm place until doubled in size, about 1 hour.
  • Place the dough on a floured surface and divide into 20 equal-sized pieces. You can eyeball it or weigh the dough for more consistent-sized rolls. Round each piece into a smooth ball and place them, evenly spaced, on the prepared pan.
  • Cover rolls with a light towel or plastic wrap and let rise for an additional 20-30 minutes in a warm place.
  • While the dough is rising, preheat oven to 350 degrees. Place the rack in the lower third of the oven.
  • Bake for 20-25 minutes, until the tops are golden brown.
  • Remove from the oven and place the pan on a cooling rack. Brush with additional melted butter if desired.

Notes

  • I prefer to use unpeeled potatoes as the skin has essential nutrients, and it also saves a bit of time. If you don't want to see small bits of potato skin in the finished rolls, peel the potatoes before boiling.