Description
Delightful potato bread rolls with a soft, pillowy texture and buttery richness, perfect for any meal.
Ingredients
Scale
- 2 cups mashed potatoes (leftover or freshly made)
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 egg (optional, for a golden egg wash)
Instructions
- Mix ingredients: In a large mixing bowl, combine the mashed potatoes, warm milk, melted butter, sugar, and salt. Blend until creamy and well combined.
- Activate the yeast: Gently sprinkle the active dry yeast over the mixture and allow it to sit for about 5 minutes.
- Add flour gradually: Start adding flour one cup at a time. Mix gently after each addition until a soft dough begins to form.
- Knead the dough: Transfer the dough onto a floured surface. Knead it for approximately 5-7 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm area until it doubles in size, about 60 minutes.
- Shape the rolls: Once risen, punch the dough down gently and shape it into rolls about the size of a golf ball.
- Second rise: Arrange the rolls on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.
- Preheat the oven: While the rolls rise, preheat your oven to 375°F (190°C).
- Egg wash: Brush the tops of the rolls with beaten egg for a gorgeous golden finish, if desired.
- Bake: Place your rolls in the oven and bake for 20-25 minutes, or until they turn golden brown.
Notes
Make-ahead option available; dough can be prepared in advance and frozen before first rise.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg