📝 About This Recipe
These rolls are the ultimate expression of comfort, featuring a pillowy-soft crumb and a rich, buttery finish thanks to the addition of mashed potatoes. The potato starch locks in moisture, ensuring these buns stay fresh and tender much longer than traditional wheat rolls. Whether served as a side to a holiday roast or used as the foundation for a gourmet slider, these rolls are a masterclass in enriched bread baking.
🥗 Ingredients
The Potato Base
- 1 large Russet potato (peeled and cubed)
- 1/2 cup Potato cooking water (reserved from boiling the potato, cooled to 110°F)
The Dough
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3 tablespoons Granulated sugar (to feed the yeast and add a hint of sweetness)
- 1/2 cup Whole milk (lukewarm, approximately 105°F)
- 6 tablespoons Unsalted butter (very soft, at room temperature)
- 1 Large egg (at room temperature)
- 1 1/2 teaspoons Fine sea salt
- 4 cups Bread flour (plus extra for dusting)
The Finish
- 2 tablespoons Unsalted butter (melted, for brushing)
- 1 pinch Flaky sea salt (for topping)
👨🍳 Instructions
-
1
Boil the cubed potato in a small pot of water until very tender, about 15 minutes. Drain, reserving at least 1/2 cup of the starchy cooking water.
-
2
Mash the potato thoroughly until completely smooth (a potato ricer is ideal here) and measure out 3/4 cup of packed mashed potatoes. Let cool slightly.
-
3
In the bowl of a stand mixer, combine the warm potato water, warm milk, sugar, and yeast. Whisk gently and let sit for 5-10 minutes until foamy.
-
4
Add the 3/4 cup of mashed potatoes, the softened butter, egg, and salt to the yeast mixture. Whisk until the potato is well incorporated.
-
5
Attach the dough hook and add 3 1/2 cups of flour. Mix on low speed until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour if the dough is excessively sticky.
-
6
Knead on medium-low speed for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky to the touch, but it should pull away from the sides of the bowl.
-
7
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot until doubled in size, about 60-90 minutes.
-
8
Gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and divide into 12 equal pieces (roughly 85-90g each if using a scale).
-
9
Shape each piece into a tight, smooth ball by rolling it against the counter with a cupped hand. Place the rolls in a greased 9x13 inch baking pan in a 3x4 grid.
-
10
Cover the pan and let the rolls rise again for 45-60 minutes until they are puffy and touching each other.
-
11
Preheat your oven to 375°F (190°C) while the rolls finish their second rise.
-
12
Bake for 20-25 minutes until the tops are a deep golden brown and the internal temperature reaches 190°F.
-
13
Immediately upon removing from the oven, brush the tops generously with the 2 tablespoons of melted butter and sprinkle with a touch of flaky salt.
-
14
Allow to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm for the best experience.
💡 Chef's Tips
Always use a starchy potato like a Russet or Idaho; waxy potatoes like Red Bliss won't provide the same fluffy texture. Be careful not to add too much extra flour during kneading; the dough should remain slightly tacky to ensure a soft roll. If you don't have a warm spot for rising, place the bowl in an oven that is turned off with the oven light on. To get perfectly even rolls, use a digital kitchen scale to weigh the dough before dividing. Leftover rolls can be revived by wrapping them in foil and heating at 300°F for 5-7 minutes.
🍽️ Serving Suggestions
Serve warm alongside a hearty beef stew or roasted chicken to soak up the juices. Slice in half and lightly toast to create the perfect base for pulled pork or brisket sliders. Pair with a whipped honey butter or a savory chive butter for a simple but elegant appetizer. Use leftovers for breakfast by making mini breakfast sandwiches with soft scrambled eggs and bacon. Serve with a crisp Chardonnay or a refreshing craft lager to balance the rich, buttery flavors.