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.

https://content.jwplatform.com/videos/h3QETLdS.mp4

Potato Rolls

If you need a simple recipe for the best bread rolls, easy potato rolls are a dream. They’re soft, tender and the mashed potato means they keep well for several days.

potatoes (warm

tsp salt

butter

eggs (large)

tsp yeast

water (lukewarm,

bread flour

tbs butter (extra, melted (optional for glazing))

Make the dough. Put all the ingredients except the extra melted butter into a large bowl and mix by hand or with a mixer until a soft, smooth and elastic dough forms. If you’re mixing by hand this could take up to 10 minutes, in a mixer it takes around 4-5 minutes.

Place the dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place (somewhere that’s around 27°C/80°F is ideal) until doubled in size, about 90 minutes.

Turn the dough out onto a floured surface and gently press it down to remove any large air pockets (no need to flatten it into submission here!). Divide the dough into 15 pieces and form each into a smooth roll.

Place the rolls in a lightly greased or parchment-lined 22cm x 32cm (9in x 13in) pan. Cover the pan with a damp kitchen towel and let the rolls rise until they’re puffed and the dough springs back into shape when a finger is gently pressed onto the surface, about 60-90 minutes. Towards the end of the rising time, preheat your oven to 180°C/350°F.

Bake the rolls until they’re golden brown, 20 to 25 minutes, then remove from the oven and turn them onto a rack. If you’d like to give them a gloss, brush each roll with melted butter while hot.

Serve rolls warm or at room temperature. Store any leftovers in an airtight container for a couple of days at room temperature, or freeze for up to 2 months.

Conventional Oven Method

Place the dough in a clean bowl and use the dough proving setting in your steam oven until the dough has doubled in size, about 30-40 minutes. There’s no need to cover the bowl. If you don’t have a dough proving setting, steam setting at 35°C/95°F (100% humidity) will achieve similar results.

Turn the dough out onto a floured surface and gently press it down to remove any large air pockets (no need to flatten it into submission here!). Divide the dough into 16 pieces and form each into a smooth roll.

Place the rolls in a lightly greased or parchment-lined 22cm x 32cm (9in x 13in) pan. Place the pan in your steam oven on dough proving setting again and let the rolls rise until they’re puffed and the dough springs back into shape when a finger is gently pressed onto the surface, about 25-30 minutes.

With the pan still in the oven, change your oven temperature to 180°C/350°F, combination steam setting. If your oven has variable steam levels, select 30% humidity (if you don’t have variable steam settings, don’t worry! Just set the temperature and combination or convection steam, and the oven will work out the rest).

Bake the rolls until they’re golden brown, about 20 minutes, then remove from the oven and turn them onto a rack. If you’d like to give them a gloss, brush each roll with the extra melted butter while hot.

Combi Steam Oven Method

These rolls are so beautiful...and EASY! I waited way too long to make these. Halving the recipe works perfectly, as well, for a smaller group.

Just finished baking these in my regular oven (not at my home with steam oven)  and they look wonderful!  The test will be tomorrow at Thanksgiving.

These are absolutely amazing rolls! 
I love your fine details for those of us who are learning how to use our steam ovens🙂
Thanks!

We LOVE LOVE LOVE these rolls as written!

Today I tried a variation hoping for a *brown bread roll* with a similar fluffy texture. I replaced ~1/3 of the bread flour (by weight) with dark rye plus I added 1T cocoa and ~2T molasses for color (and possible depth of flavor). Everything else was the same. They are maybe not quite as tall, but fluffy and nutty…yum! Mine are a medium brown so I might add some espresso powder and/or darker cocoa next time as I’m trying to approximate some bread our family loved on vacation (and they’re eating with their eyes first LOL).

Thanks for another amazing recipe!!

PS step 3 under combi-steam directions says to divide the dough into 16 pieces, but you say 15 everywhere else. I didn’t notice until I was done shaping so I just rearranged my rolls to fit that last one in the pan kinda wonky and it was NO problem, but I figured I’d mention it :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626064917/zrpcpqh0yp4inuahfxdo.mp4

If you need a simple recipe for the best potato rolls, these steam oven potato rolls are a dream. They’re soft, tender and the mashed potato means they keep well for several days.

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