Easy Mashed Potato Rolls Recipe
In his latest cookbook, The Bread Collection, Bake from Scratch magazine's editor-in-chief Brian Hart Hoffman brings his carb-filled A-game in the form of biscuits, rolls, loaves and more. This recipe from the book combines two near-universally loved foods—rolls and mashed potatoes—into one soft, puffy end-product that equally belongs on a Thanksgiving table and as a weeknight side.
Recipe adapted from "The Bread Collection," by Brian Hart Hoffman
Potato Rolls
Learn how to make homemade easy potato rolls using mashed russet potatoes with this recipe from a new bread-focused cookbook.
Prep Time
30
minutes
Cook Time
40
minutes
Servings
24
rolls
Total time: 1 hour, 10 minutes
Ingredients
- 2 medium russet potatoes (128 grams), peeled and cut into 1-inch pieces
- 1 tablespoon (9 grams) active dry yeast
- ½ cup (100 grams) granulated sugar, divided
- 7 to 7½ cups (875 to 938 grams) all-purpose flour, divided
- ¼ cup (57 grams) unsalted butter, softened
- 2 tablespoons (18 grams) kosher salt
- 1 tablespoon (15 grams) fresh lemon juice
- 2 large eggs (100 grams)
- Melted unsalted butter
- Flaked sea salt
Directions
- In a large saucepan, bring potatoes and water to a boil over medium-high heat; cook until tender, 10 to 12 minutes. Drain, reserving 2 cups liquid. Press potatoes through a potato ricer, and let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups reserved potato water (at 110°F), yeast, and 2 teaspoons (8 grams) sugar. Let stand until mixture is foamy, about 5 minutes. Stir in mashed potatoes, 3 cups (375 grams) flour, softened butter, kosher salt, lemon juice, eggs, and remaining sugar; beat at medium speed until smooth. Gradually add remaining 4 to 4½ cups (500 to 563 grams) flour, beating until a soft dough forms.
- Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 2 to 3 minutes, sprinkling surface with additional flour as needed.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F), until doubled in size, about 2 hours.
- Line a baking sheet with parchment paper, and spray with cooking spray.
- Divide dough into 24 equal pieces. Roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F), until puffed, about 45 minutes.
- Preheat oven to 350°F. Bake until golden brown, 25 to 30 minutes. Brush with melted butter, and sprinkle with flaked salt.
Nutrition
| Calories per Serving | 186 |
| Total Fat | 3.3 g |
| Saturated Fat | 1.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 20.4 mg |
| Total Carbohydrates | 33.9 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 4.3 g |
| Sodium | 129.2 mg |
| Protein | 4.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
