You might have guessed from the name, but potatoes rolls are actually made with fluffy mashed potatoes! It makes them soft, bouncy, and perfect for topping with butter.
Ingreadient
- 2 medium Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
- 4 1/4 c. all-purpose flour, divided
- 1/4 c. granulated sugar
- 2 1/4 tsp. kosher salt
- 1 package (2 1/4 tsp.) instant yeast
- 3 large eggs, divided
- 8 Tbsp. unsalted butter, cubed, softened, and divided
- Cooking spray
Direction
- To a medium saucepan, add the potatoes and enough water to reach 1 inch above the potatoes. Place the pan over medium-high heat until boiling. Reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, 8 to 10 minutes. Remove from heat.
- Drain the potatoes, reserving 1/2 cup cooking water. Mash the potatoes until smooth or pass them through a ricer. Allow the water to cool to 130°F.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 4 cups of flour, sugar, salt, and yeast. Add the reserved water to the flour and stir to combine. Add 1 packed cup of mashed potato (reserve the rest for another use), 2 eggs, and 6 tablespoons of butter to the flour. Mix on medium-low speed until combined, scraping the sides and bottom of the bowl, 2 minutes. Mix on medium-low speed until the dough is smooth and tacky, 6 to 8 minutes. Add the remaining ¼ cup flour, 1 tablespoon at a time if the dough is too sticky.
- Turn the dough out onto a clean surface and form into a round. Spray a bowl with cooking spray and place the dough inside. Cover with plastic wrap or a kitchen towel and allow to rise until doubled in volume, 1 hour.
- Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with cooking spray.
- Or, if making individual dinner rolls or burger buns, preheat the oven to 350°F and place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Spray 2 baking sheets with cooking spray.
- Turn the dough out onto a clean surface and divide into 24 pieces. Working with 1 piece of dough at a time and covering the rest with plastic wrap, roll each piece of dough into a taut, round ball. Nestle the dough rounds into the prepared baking pan.
- Or, if making individual dinner rolls or burger buns, divide the dough into 16 or 24 pieces, roll them into taut, round balls, and place on the prepared baking sheets.
- Cover the rounds in plastic wrap or a kitchen towel and allow to rise until puffy, almost doubled in size, and begin to touch each other, 35 to 45 minutes.
- Beat the remaining egg with 1 teaspoon of water. Brush the egg wash onto the rolls.
- Bake the rolls until golden brown, 25 to 30 minutes. Meanwhile, microwave the remaining 2 tablespoons of butter until melted. Brush the tops of the rolls. Serve the rolls hot or at room temperature.
