Potato Rolls
- Total Time
- 30 minutes, plus rising
- Rating
- Notes
- Read community notes
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Ingredients
Yield:9 rolls
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
Eva
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.
FTodd404
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.
Suzaan
Did not peel Yukon gold potato. Gave nice visual texture. Used 1 tsp less sugar. Came out golden and fabulous.
TheGleeClub
Doubled the recipe and tried it out. Tasted good. Right amount of salt and sugar. Really fragrant while cooking. Used one metal pan and one glass pan. The glass batch seemed to be slightly better/lighter/less dense. Rolls were a bit hard on top when finished but softened nicely once topped with butter as they cooled.
Reinadelaz
If you have leftover mashed potatoes, use them for this recipe. I don't see any reason to cook a potato when potato flakes and warm milk make lovely potato bread. JS
betteirene
The potato doesn't add flavor. It merely replaces some of the flour, so there isn't as much gluten development as with regular bread, which results in a softer, more tender crumb.
dee
The cook time at the top of the recipe doesn’t include time for two rises (1-2 hrs each time)
D
1 tablespoon of flax meal and 3 tablespoons of cold water substitued for each egg usually yields good results in bread recipes.
Nora D
I’ve made this recipe twice. First time I used the ingredients and followed as instructed. Second time I used mashed red potato leftovers and passed them through a tamis, and made a slurry with half the water, the butter, and the egg and used a 50/50 mix APF and bread flour. I had to use a little extra flour to tone down the tacky. Light egg wash prior to bake, and brushed with butter right out of the oven. I also baked these in a muffin tin with a steam tray beneath them. They. Are. SUPERB!
change recipe
They were really good fresh out of the oven, not good the next day.
Liz
I doubled the recipe. I used 1 tsp sea salt in the recipe. Brushed with butter and sprinkled sea salt on top.
Liz
Added the extra salt as advised and very yummy! Perfect dinner combination with anything else.
melissa
I made this with 1:1 Red mill gluten free flour. It resulted in drier texture so I added milk (which other recipes call for anyway). I’ll let you know!
mel
The dough was dense and dry not tacky as suggested. I looked up other recipes which call for 1/4 c of milk so I added that. I think this might be missing from the recipe.
Lara
Delicious. I am new to bread making and was intimidated by the hand kneading, but it was easy and these came out perfectly. I made in 9x9 b/c that’s what I had available. Turned out great. Made rolls perfectly sized for sliders. Based on reader’s comments, I rounded the salt to 1tsp and added 1/4 tsp onion and garlic powder each. One question: is this calorie/fat count correct? Seems too high for one bun, but also seems too low for 9 buns. 634 calories; 54 grams fat; 10 grams saturated fat;
Butterscotch
These rolls have a nice soft fluffy texture, but that's about all that can be said in their favor. You can buy rolls at any supermarket that are just as bland and flavorless as these are. There's no need to spend precious time, energy and ingredients making them. P.S.--If you do decide to make them, be sure you up the salt to at least 1+ 1/2 teaspoons. I went with 1 + 1/4 teaspoons and that was barely adequate. They really need a good amount of salt.
Wall Flour
I was looking for a recipe for a bread using potatoes that would be easy enough to prepare with my grandkids, we are studying potatoes, planting potatoes, etc, so we had to bake with potatoes. Well, these rolls are so good, they are definitely staying as our go to recipe for rolls. Really delicious!
Brooke
Great recipe! I followed it exactly and I agree with it needing a full teaspoon of salt as previous comments noted. Also, I think it kneaded (see what I did there?) a longer kneading time because it came out a little dense. I also chose to bake on a very cold day so it may have needed a warmer prove as well. Overall, I liked it and will make a few small adjustments next time!
Rosemary
I made these today because I had a spare potato I wanted to put to use. Baked for 25 minutes, turned out delicious though, as others have suggested, I will add more salt next time.
jenncc
These rolls had great flavor and wonderful texture - buttery, soft and supple crumb. I made these with instant mashed potatoes but otherwise followed the recipe. I kneaded in my kitchenaid mixer for about 7-8 minutes to get the smooth, tacky texture described. Mine also needed a few minutes longer in the oven.
Jwal
Worried because dough was very wet and tacky but they rose and came out beautifully. i warmed them up the next day in the oven and still moist. I did use a full tsp of salt and salted butter( what I had in freezer)
Cathy A.
These rolls were easy and a definite Thanksgiving hit! Plus is no dough hook required and just 5 minutes of hand-kneading. TIP: if you use plastic wrap to cover the rolls during the second rise, lightly oil the underside so it won't stick to the rolls. Mine stuck (no oil) and left a funny mark and seemed to impede the last bit of rising while baking. Great regardless!
Erin
Year after year, I’d have issues with Thanksgiving rolls. I could make them any other time of year, just NOT Thanksgiving. This recipe ended my holiday roll curse. I don’t usually make a vegan spread, but I did this year. They turned out beautifully, even with the substitution of Earth Balance and Just Egg. Nine rolls is perfect for people with smaller celebrations, like mine.
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