Potato Rolls
Published Feb. 18, 2021
- Total Time
- 30 minutes, plus rising
- Rating
- Comments
- Read comments
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Ingredients
- 1medium Yukon Gold or russet potato (about 6 ounces), peeled and cut into 1-inch pieces
- 1teaspoon active dry yeast
- 4teaspoons granulated sugar
- ¼cup/57 grams unsalted butter (½ stick), melted and cooled, plus more for greasing
- 1large egg, at room temperature
- ¾teaspoon kosher salt
- 2½cups/320 grams all-purpose flour, plus more for dusting
- Olive oil, for greasing the bowl
Nutritional analysis per serving (9 servings)
634 calories; 54 grams fat; 10 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 169 milligrams sodium
Note: 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.
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Preparation
- Step 1
Put the potato in a medium pot or saucepan and cover with water. Bring to boil over high and cook until the potato pieces are very tender, about 10 to 15 minutes. Use a slotted spoon to transfer to a bowl, then use a fork to thoroughly mash the potato. Measure ⅔ cup/130 grams of mashed potato and set aside until cooled. Measure ½ cup/120 milliliters of the potato cooking liquid and add it to a large bowl. Let the water cool to about 100 degrees.
- Step 2
Sprinkle the yeast and 1 teaspoon sugar over the top of the reserved potato cooking liquid. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- Step 3
Add the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Stir to combine. Add the flour and stir to combine. The dough will be shaggy at first, but it will come together. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly tacky, about 5 minutes.
- Step 4
Place the dough into a clean, oiled bowl and rub the surface of the dough with a bit of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, 1 to 2 hours.
- Step 5
Butter a 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking.
- Step 6
Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour.
- Step 7
Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired.
Private Notes
Comments
I think it would be helpful to also let us know if the unbaked rolls can be frozen. If so, bake them frozen?, defrosted? freeze before the rise? I find some recipes do alright while others really suffer from freezing before baking. I think this information should be added to most recipes.
Did not peel Yukon gold potato. Gave nice visual texture. Used 1 tsp less sugar. Came out golden and fabulous.
I made these for dinner yesterday and everyone raved. I upped the salt to a full tsp based on other feedback and brushed them with butter as soon as they came out of the oven. I like how easy it was to incorporate the steps into my meal prep.
Can I use self rising flour instead of all purpose?
Followed this recipe down to each ingredient and gram. The texture was perfect. However, my first reaction to the taste was that they were plain. Like, lacked a “bread” flavor. Anyone else have this happen? Wondering if adding more salt would help next time, or if that’d harm the chemistry going on in the roll. Anywho, had them warm with salted Kerrygold butter — highly recommend!
These were tasty. The top did not brown like the picture. I lost track of time during the second rise and had to refrigerate overnight. This did not change the taste but when we too then out of the fridge they were flat. I thought they failed but after proofing in oven with a cup of hot water they rose well. Nice tangy taste. I upped the salt and added some dill and garlic powder.