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Potato Bread Rolls

Potato Bread Rolls
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Potato Bread Rolls are soft, fluffy, and irresistibly tender rolls made with mashed potatoes, offering unmatched softness and a subtly sweet, rich flavor. Perfect for sandwiches, dinners, or as a warm treat with butter, these rolls combine simple pantry staples with easy baking steps to create a versatile and comforting homemade bread.

Ingredients

Scale

Main Ingredients

  • 2 cups mashed potatoes (cooled, plain, no extra butter or seasoning)
  • 4 cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup milk (lukewarm)
  • 4 tbsp unsalted butter, softened
  • 2 tbsp sugar
  • 1 ½ tsp salt
  • 1 large egg

Instructions

  1. Prepare the Potatoes: Peel and boil starchy potatoes such as Russets until fork-tender. Mash them smoothly and let them cool completely before using.
  2. Activate the Yeast: Warm the milk until lukewarm (around 100°F/38°C). Stir in the yeast and sugar, and let it sit for 5 to 10 minutes until foamy and bubbly.
  3. Mix the Dough: In a large bowl, combine the mashed potatoes, flour, salt, softened butter, egg, and the activated yeast mixture. Stir until the dough begins to come together.
  4. Knead the Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly sticky but manageable.
  5. Let It Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
  6. Shape the Rolls: Punch down the risen dough and divide it into equal portions. Shape each portion into a smooth ball and place them spaced apart on a lined baking sheet.
  7. Second Rise: Cover the shaped rolls loosely and let them rise again for 30 to 45 minutes until puffy and nearly doubled.
  8. Bake to Perfection: Preheat the oven to 375°F (190°C). Lightly brush the rolls with milk or egg wash for a shiny crust and bake for 18-20 minutes until golden brown on top.

Notes

  • Use starchy potatoes like Russets for the fluffiest rolls.
  • Ensure milk is warm, not hot, to preserve yeast activity.
  • Thorough kneading develops gluten, giving the rolls their perfect chew.
  • Don’t skip the second rise for soft, airy rolls.
  • Use a thermometer to check internal temperature; rolls are done at about 190°F (88°C).
  • You can use a stand mixer with dough hook to knead the dough.
  • Leftover mashed potatoes work well if plain (no added butter or seasoning).
  • For gluten-free versions, use a bread-specific gluten-free flour blend.
  • Add seeds, nuts, or herbs to customize your rolls.
  • Store rolls at room temperature up to 2 days; freeze for longer storage.
  • Reheat rolls in oven at 350°F (175°C) for 5-7 minutes or microwave wrapped in a damp paper towel for 15 seconds.

Nutrition

Keywords: potato bread rolls, soft bread rolls, homemade rolls, fluffy bread, baking recipe, side bread, sandwich buns, kid-friendly bread

Find it online: https://marybaking.com/potato-bread-rolls/