Potato Rolls

Name: Potato Rolls
Prep time: 30 min
Total time: 3 h 15 min
Yield: 16 - 24 serving(s)
Ingredients: 2 medium Yukon gold or russet potatoes, peeled and cut into 1-in. pieces; 4 1/4 c. all-purpose flour, divided; 1/4 c. granulated sugar; 2 1/4 tsp. kosher salt; 1 package (2 1/4 tsp.) instant yeast; 3 large eggs, divided; 8 tbsp. unsalted butter, cubed, softened, and divided; Cooking spray

Bring on the butter!

By Leah PerezUpdated: Sep 27, 2024

2 Ratings

Yields:

16 - 24 serving(s)

Prep Time:

30 mins

Total Time:

3 hrs 15 mins

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The holidays are not complete without potatoes, and spuds get yet another starring role in these light and fluffy potato rolls! Depending on the vessel they are baked in and their size, these rolls can be made into the perfect pull-apart slider rolls, dinner rolls, or even buns for burgers. Come Thanksgiving, be sure to fill your bread basket full of these, and don't forget the butter! These airy rolls are yet another reason to love tubers.

What's the difference between potato rolls and regular rolls?

In potato rolls, the mashed potato replaces some of the white wheat flour and the liquid that would normally go into rolls. It not only lends a softer, sweeter taste than flour, it also holds more moisture. This means soft, bouncy rolls for days!

Can you use leftover mashed potatoes to make potato rolls?

Because every mashed potato recipe is different, these rolls will not turn out the same if leftover mashed potatoes are used. The cream, butter, and salt typically used to make mashed potatoes might throw off the proportions of the dough. Save those potatoes for a twice-baked potato casserole instead.

Are potato rolls yellow?

The popular potato rolls found in stores are a vibrant golden color, but they are not naturally that color. Some bakers use turmeric or annatto to naturally dye the bread to give it that distinct look. If you would like your rolls to be a similar color, add 1/4 teaspoon each of ground turmeric and ground annatto to the flour, sugar, salt, and yeast mixture in step 3.

Are potato rolls best for burgers?

There have never been more options for what to sandwich a burger with. While some form of potato bread has been around for centuries, Pennsylvania Dutch-style potato buns have seen a surge in popularity ever since popular burger joint Shake Shack started using potato buns for their burgers. The potato bun is a timeless favorite; it is so soft, it practically melts in your mouth, allowing the burger to be the star. Form this dough into 16 rounds for perfectly sized, bakery-quality burger buns. They would be perfect for Juicy Lucys!

How long do potato rolls last?

The short answer is as long as you can keep from eating them all! But when stored in a zip-top bag or airtight container at room temperature, these rolls can last up to seven days, though they are best before the five-day mark.

Can you freeze potato rolls?

Yes, these rolls can also be stored in an airtight container in the freezer for up to two months for any slider/burger/breakfast sandwich emergency. Let them thaw at room temperature before enjoying.

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Ingredients

2
medium Yukon gold or russet potatoes, peeled and cut into 1-in. pieces
4 1/4 cups
all-purpose flour, divided
1/4 cup
granulated sugar
2 1/4 tsp.
kosher salt
1
package (2 1/4 tsp.) instant yeast
3
large eggs, divided
8 Tbsp.
unsalted butter, cubed, softened, and divided
Cooking spray

Directions

1. Step 1To a medium saucepan, add the potatoes and enough water to reach 1 inch above the potatoes. Place the pan over medium-high heat until boiling. Reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, 8 to 10 minutes. Remove from heat.
2. Step 2Drain the potatoes, reserving 1/2 cup cooking water. Mash the potatoes until smooth or pass them through a ricer. Allow the water to cool to 130°F.
3. Step 3In the bowl of a stand mixer fitted with the dough hook attachment, combine 4 cups of flour, sugar, salt, and yeast. Add the reserved water to the flour and stir to combine. Add 1 packed cup of mashed potato (reserve the rest for another use), 2 eggs, and 6 tablespoons of butter to the flour. Mix on medium-low speed until combined, scraping the sides and bottom of the bowl, 2 minutes. Mix on medium-low speed until the dough is smooth and tacky, 6 to 8 minutes. Add the remaining ¼ cup flour, 1 tablespoon at a time if the dough is too sticky.
4. Step 4Turn the dough out onto a clean surface and form into a round. Spray a bowl with cooking spray and place the dough inside. Cover with plastic wrap or a kitchen towel and allow to rise until doubled in volume, 1 hour.
5. Step 5Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with cooking spray.
6. Step 6Or, if making individual dinner rolls or burger buns, preheat the oven to 350°F and place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Spray 2 baking sheets with cooking spray.
7. Step 7Turn the dough out onto a clean surface and divide into 24 pieces. Working with 1 piece of dough at a time and covering the rest with plastic wrap, roll each piece of dough into a taut, round ball. Nestle the dough rounds into the prepared baking pan.
8. Step 8Or, if making individual dinner rolls or burger buns, divide the dough into 16 or 24 pieces, roll them into taut, round balls, and place on the prepared baking sheets.
9. Step 9Cover the rounds in plastic wrap or a kitchen towel and allow to rise until puffy, almost doubled in size, and begin to touch each other, 35 to 45 minutes.
10. Step 10Beat the remaining egg with 1 teaspoon of water. Brush the egg wash onto the rolls.
11. Step 11Bake the rolls until golden brown, 25 to 30 minutes. Meanwhile, microwave the remaining 2 tablespoons of butter until melted. Brush the tops of the rolls. Serve the rolls hot or at room temperature.

Tip: The potatoes can be mashed up to three days in advance. Bring the potatoes to room temperature before proceeding with the recipe and microwave the reserved potato cooking water until it reaches 130°F.