potato rolls

Easy Potato Rolls – the best, softest, pillowy homemade potato rolls recipe ever! From Oh Sweet Basil’s cookbook. Fail proof and SO GOOD.

Adapted from: Oh, Sweet Basil

Cookbook: Our Sweet Basil Kitchen

Contributor: Kendoll Baldwin

Easy Potato Rolls

scalded milk

sugar

unsalted butter

potato

salt

Fleischmann's RapidRise yeast

eggs

all-purpose flour

unsalted butter, softened

unsalted butter, melted,

Heat a medium sauce pan over medium heat...

Heat a medium sauce pan over medium heat and add the milk. Scald the milk until it begins to foam at the edges but not boiling. Remove from heat and add the sugar, butter, potato flakes and salt. Mix well and let cool  to luke warm. Add the yeast, stir and then add the eggs, stirring all ingredients until they are well combined.

Put the flour in a large bowl. Pour...

Put the flour in a large bowl. Pour in the milk mixture and stir until it forms a dough. The dough should be soft and slightly sticky.

Cover the dough with a damp towel and...

Cover the dough with a damp towel and let rise for one hour. Divide the dough into 4 equal portions.

Work with 2 dough balls at a time,...

Work with 2 dough balls at a time, roll it on a flat surface dusted with flour, into 10-inch circles. Spread the soft butter on the surface of one dough circle and put the second circle on top of the buttered circle. Seal the edges by pinching with fingers. Using a pizza cutter and cut into 8 triangles. Starting at the wide end, roll the triangle up to form a crescent roll. Repeat the same until you make 16 crescent rolls. Cover the rolls with a damp cloth and let rise for another hour.

Bake at 350F/176C for 14-20 minutes, or until...

Bake at 350F/176C for 14-20 minutes, or until golden brown. Brush with the melted butter before serving.

Potato Rolls are pillowy soft, chewy, and buttery. The mashed potatoes make the rolls melt-in-your-mouth delicious!

Potato Roll Recipe

active dry yeast

water

milk

potatoes

butter (melted)

In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water.

In a small microwave-safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons of butter.Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot.

Add the milk mixture, sugar, salt, and egg to the yeast mixture.

Add two cups of flour, and mix to combine. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.

Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.

After one hour, gently punch the dough down. Preheat the oven to 400°F. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment-lined baking sheet.Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly.

Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve warm.

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