Potato Rolls

Potato Rolls

Everyone at the table will be reaching for one of these tender, fluffy rolls that pairs well with almost any dish.

4.7 from 3 reviews
Potato Rolls
 
Makes 24
Ingredients
  • 2 medium russet potatoes, peeled and cut into 1-inch pieces
  • 1 tablespoon (9 grams) active dry yeast
  • ½ cup (100 grams) sugar, divided
  • 6 to 6½ cups (875 to 938 grams) all-purpose flour, divided
  • ¼ cup (57 grams) unsalted butter, softened
  • 2 tablespoons (18 grams) kosher salt
  • 1 tablespoon fresh lemon juice
  • 2 large eggs
  • Melted butter
  • Flaked salt
Instructions
  1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat; cook until tender, 10 to 12 minutes. Drain, reserving 2 cups liquid. Press potato through a potato ricer, and let cool completely.
  2. In the bowl of a stand mixer, combine 2 cups reserved potato water, yeast, and 2 teaspoons (8 grams) sugar; let stand until mixture is foamy, about 5 minutes.
  3. Stir in mashed potatoes, 3 cups (420 grams) flour, softened butter, salt, lemon juice, eggs, and remaining sugar. Using the paddle attachment, beat at medium speed until smooth. Gradually beat in remaining 3 to 3½ cups (420 to 490 grams) flour until a soft dough forms.
  4. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 2 to 3 minutes, sprinkling 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°), until doubled in size, about 2 hours.
  5. Line a baking sheet with parchment paper, and lightly spray with cooking spray.
  6. 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°) until puffed, about 45 minutes.
  7. Preheat oven to 350°F. Bake until golden brown, 25 to 30 minutes. Brush with melted butter, and sprinkle with flaked salt
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15 COMMENTS

    • Hey Gayle,

      A potato ricer is essentially a kitchen press that presses cooked potatoes through small holes (about the diameter of a grain of rice) to create small slivers of potato. It creates very fine, fluffy mashed potatoes.

    • Hello Shana,

      Thanks for reaching out! Yes, you can allow the dough to rise overnight. Just shape and proof the rolls while the oven is preheating the next day!

  1. I have made this recipe 3 times since Thanksgiving and every time they have been WAY TOO STICKY!!! I’ve tried adding more flour, but they are still too wet.Yikes. Despite this, they are delicious and have received rave reviews, but I’ve got to find another recipe.
    Any suggestions?

    • Hi Jan!

      We are so glad that these rolls brought rave reviews! In regards to the stickiness: enriched doughs tend to be more sticky than non-enriched doughs (without eggs and/or butter), so you should expect some residual tackiness. If you are experiencing too much however, I would first make sure that the ingredients are weighed vs measured by volume to ensure the correct amounts. Then I would consider environment, as this affects moisture levels in flour and other hygroscopic ingredients. If you live in a humid environment, you may need to add a couple tablespoons more flour. We also have really delightful Milk Bread rolls as an alternative!

  2. best potato rolls ever. I’m in my 70s and can’t pass by yet another potato roll recipe; still after all these years looking for the best.
    best potato rolls ever.
    Still and all I thought that the 1/2 cup of sugar was pretty over the top and so I just used 2 Tablespoons. Still perfect.
    Dough at 6.5 cups was rich and not too wet. After kneading it was perfect. Let the dough rise twice and 24 big potato rolls later…
    Thanks for a great recipe.

  3. I converted this to sourdough. My go to holiday rolls. Love it-love it. Light not heavy, Sometimes I slice the roll, rather than split horizontally and toast them. I am over 70 and less than 100 years old.

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