We loved these Fluffy Potato Rolls! Light and airy with a hint of sweetness, these rolls are sure to be the highlight of any table.
Fluffy Potato Rolls
Y’all, I love my bread. My favorite restaurants are the ones with the best pre-dinner bread. Most of the time I eat so much that I don’t do more than take a few bites of dinner. Joe’s family shares this unfortunate trait so when we descend upon a restaurant, they immediately start doubling the amount of bread coming out of the kitchen. You can *almost* hear them screaming from the dining room. We take our bread seriously, so when the holidays roll around the person in charge of the bread has to be on top of it. I pulled that duty this year and since I’m also in charge of mashed potatoes and already have to invest in 600lbs of them, these Light and Tender Potato Rolls from Pinterest looked like the perfect fit.
Making bread at home is sort of hit or miss for me. I have a tendency to use too much flour, I’m also prone to forgetting to do important stuff like reading the directions or forgetting exactly what I should be doing.
These rolls got off to a not so great start, I sort of forgot to divide the flour so I added all 4 cups to the Kitchen Aid then added the yeast. In my defense, I was trying to keep one eye on the potatoes boiling to make sure they didn’t get mushy. The good news is I caught the mistake before I threw in everything else but it was a mess to fix. I had to scoop the top of the flour to get all the yeast off and dump the unyeasted flour in another bowl then put the flour with the yeast back. So yeah, dividing the flour in half ahead of time is important!
After the flour mess I decided to pay more attention when I added the warmed milk, sugar, butter and salt. I let those combine in the mixer while I smashed up the potatoes and beat the egg. I threw those in and watched them mix for a few minutes until the dough base looked right.
I added the additional 2 cups of flour and let my dough hook do it’s work. It was still a little sticky so I added flour a tablespoon at a time until it wasn’t sticking to the sides of the bowl but was still stuck to the bottom. Once it was all together, I let it do the kneading thing for about 6 minutes then plopped the dough ball into a greased bowl, covered it and wandered off so it could rise.
When I remembered to come back and check on it an hour or so later it had risen so I dumped it on an oversized silicone sheet with some flour. I threw a clean dishtowel over the top and wandered off again. When it was ready, I twisted the pieces off so they were mostly the same size then folded the sides under and tossed them into greased pans. Since this was the test batch I used smaller pans. I left one on the counter under the dishtowel to rise, covered one in plastic wrap and put it in the fridge and threw the last batch in the freezer.
I was hoping to have the first batch ready when Joe walked in the door from work but he called me just after I put them in the oven to tell me he was going to be late. Oops! 20 minutes later I pulled them out of the oven and had to let them sit for another half hour until Joe came home. Y’all, it was HARD not to dive right in. They had cooled a little more than I had hoped by the time he got home but they were still so good we ate the entire first batch! I’m glad I didn’t have more than a vague idea about dinner because after that neither of us was interested in eating anything else.
The next night, I tried to wait until Joe called to tell me he was on his way home but since we had destroyed the first batch I needed to take pictures and the light was fading. This time, since I had to take them out of the pan anyway I ate one or two (alright, maybe 3 or 4) right after they came out of the oven and oh my…amazing! I thawed the ones from the freezer over the weekend in the fridge, let them sit on the counter to get to room temp and baked those and Joe got his first taste of them right out of the oven and once again, we didn’t need to eat for hours!
Y’all these are some of the best rolls I’ve ever eaten and I know the rest of the family is going to love them. Guess who’s winning Thanksgiving this year? Yep, me!
- 4 Cups All Purpose Flour, Divided
- 2 1/2 tsp Yeast
- 1 1/4 Cup Warmed Milk (110 degrees)
- 3 Tbsp Sugar
- 4 Tbsp Butter, Softened
- 1 1/2 tsp Salt
- 1 Egg, Lightly Beaten
- 1/2 Cup Mashed Potato
- Peel 1 medium or 2 small potatoes, cut into chunks and boil until softened. Using a potato masher, smash the potatoes until smooth.
- Measure 2 cups of flour into stand mixer fitted with the dough hook, add yeast and stir.
- Pour in warmed milk, sugar, butter and salt. Mix on low speed until well combined, then add beaten egg and mashed potato.
- Add the additional 2 cups of flour and continuing mixing on low speed until incorporated. If dough is still sticky, add additional flour a tablespoon at a time until dough continues to stick to the bottom but not the sides of the bowl.
- Knead on medium for 6-7 minutes until dough is smooth and elastic,
- Place dough in a greased bowl and cover with plastic wrap, let rise for at least an hour. Dough should double.
- Put dough on a floured surface and punch down once or twice. Divide the dough in half, cover and let rest for 10 minutes.
- Divide each half of the dough into a dozen pieces and roll into balls. Stretch dough and tuck under before placing in a greased pan.
- Let dough rise for another 30 - 40 minutes then bake at 350 degrees for 20 - 22 minutes until golden brown.
Recipe adapted and reprinted with permission from Caramel Moments