Potato Rolls

You have found it! This Potato Rolls recipe checks all the boxes for perfection. It’s dense but wonderfully soft and moist, and will hold its moisture for days. This roll is a perfect addition to holiday dinners, makes a delightful sandwich roll, and is the best solution for your next BBQ or gathering.

Why Potatoes?

Great question! Using mashed potatoes as well as potato water in a bread recipe increases the starch in the dough, creating additional moisture and a soft, tender crumb texture. These ingredients also create a more pliable dough.

3 Tips for the best potato rolls

1. Don’t throw out the potato water! Put a bowl under your colander right now. Potato water is an important ingredient in this recipe.
2. Make sure potato water is the correct temperature. Wait a bit until the boiling water cools to the proper temperature. Too hot or too cold and the yeast won’t activate. We recommend 100-110 degrees, but a rule of thumb is to wait until it cools to “baby bath water” temperature.
3. Add flour until the dough pulls away from the sides of the bowl. The amount of flour will differ slightly due to humidity in your area. We are looking for a soft, pliable, yet not sticky dough.

With these tips and a potato or two, you are prepared to create a roll that you’ll depend on as a go-to for many years to come. Pass this recipe on to a friend who may be looking for the ultimate all-purpose roll!

We are grateful to Audri, a member of our ABK team, for sharing this fantastic Potato Rolls recipe with us in time for the holiday season! We know this recipe will become a family favorite in your home and hope it brings with it many wonderful memories as you gather with your family and friends.

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Potato Rolls

Course bread

Cuisine American

Keyword bread, potato

Servings 16 rolls

Author Si Foster

Equipment

• 1 9×13-inch pan or baking sheet

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 9×13-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.