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Potato Bread Rolls

Potato Bread Rolls
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Soft and fluffy Potato Bread Rolls made with mashed potatoes for unmatched moisture and tenderness. These versatile rolls are perfect for any meal, easy to make with simple pantry ingredients, and stay fresh longer than traditional bread. Ideal as a side, sandwich bun, or snack.

Ingredients

Scale

Main Ingredients

  • 1 cup plain, unsalted mashed potatoes (about 2 medium potatoes)
  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup warm milk (about 110°F / 43°C)
  • 3 tablespoons unsalted butter, softened
  • 1 large egg

Instructions

  1. Prepare the Mashed Potatoes: Boil potatoes until tender, then mash smoothly without lumps. Ensure potatoes are plain and unsalted as salt is added later.
  2. Activate the Yeast: Warm the milk to about 110°F (43°C) and mix with sugar and active dry yeast. Let it sit for 5 to 10 minutes until foamy, indicating yeast activation.
  3. Mix the Dough: In a large bowl, combine mashed potatoes, yeast mixture, flour, salt, softened butter, and egg. Stir until the dough begins to come together.
  4. Knead Until Smooth: Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until elastic and smooth, developing gluten for soft bread.
  5. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
  6. Shape the Rolls: Punch down the dough and divide into equal portions (about 12 rolls). Shape each into smooth balls and place on a parchment-lined baking tray, spaced apart.
  7. Second Rise: Cover rolls loosely with plastic wrap or cloth and let rise for 30 to 45 minutes until noticeably puffed.
  8. Bake to Golden Perfection: Preheat oven to 375°F (190°C). Brush rolls with egg wash or melted butter for a shiny or soft crust. Bake for 15 to 20 minutes until golden brown.

Notes

  • Use starchy potatoes like Russets for a soft crumb and mash completely smooth.
  • Ensure milk and mashed potatoes are warm but not hot to aid yeast activation.
  • Kneading is essential; it develops gluten for tender, fluffy rolls.
  • Avoid overproofing to prevent dense or collapsed rolls.
  • Egg wash provides a glossy golden crust; melted butter gives a softer, matte finish.

Nutrition

Keywords: potato bread rolls, soft bread rolls, homemade rolls, potato bread, bread with mashed potatoes, fluffy rolls, dinner rolls, sandwich buns

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