Mashed Potato Dinner Rolls
In short: Tender, golden rolls made with mashed potato in the dough, which keeps them moist and soft for days. Bake them on a sheet for crisper sides. It takes about 1 h 5 min in total and makes 12 servings.
- Prep
- 45 min
- Cook
- 20 min
- Resting
- 1 h 40 min
- Total
- 1 h 5 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 215 kcal
A little plain mashed potato turns ordinary roll dough into something plush. The starch holds moisture, so these rolls stay soft and springy for days, and the crumb has a faint sweetness. A medium potato is enough. Leftover mashed potato works too, as long as it is plain. The rolls bake apart on a sheet so they brown all around and have lightly crisp sides.
Instructions
- Boil the potato chunks in salted water for 12 to 15 minutes, until very tender. Drain well, mash until completely smooth and cool to lukewarm, about 15 minutes. You need about 150 g (2/3 cup).
- Mix the flour, yeast, sugar and salt in a large bowl or stand mixer. Add the mashed potato, warm milk, softened butter and egg and mix to a soft dough.
- Knead for 8 to 10 minutes, until smooth and slightly sticky. Shape into a ball, place in an oiled bowl, cover and let rise for 1 hour, until doubled.
- Line two baking sheets with parchment paper. Divide the dough into 12 pieces, about 78 g (2.75 oz) each, and shape each into a smooth ball.
- Place 6 balls on each sheet, about 5 cm (2 inches) apart. Cover and let rise for 40 minutes, until puffy.
- Heat the oven to 190°C (375°F). Bake for 18 to 20 minutes, one sheet at a time or swapping the sheets halfway, until golden brown. The center of a roll should read 88°C (190°F).
- Brush the rolls with the melted butter and cool on a rack for 10 minutes before serving.
Tips
- Use a floury, starchy potato and mash it with no butter or milk, so the dough hydration stays right.
- Keep the dough a little sticky, because a stiff dough gives dry rolls. Add extra flour only a tablespoon at a time while kneading.
Questions and answers
Can I use leftover mashed potatoes in rolls?
Yes, if they are plain or lightly seasoned. If they already contain butter and milk, use the same weight and halve the softened butter in the dough.
Do potato rolls taste like potato?
No. The potato adds softness and a faint sweetness but no distinct flavor.
How do I store potato rolls?
Keep them in a sealed bag at room temperature for 3 days. Freeze them for up to 3 months and warm them in a 160°C (325°F) oven for 8 minutes.
How long does it take to make Mashed Potato Dinner Rolls?
About 1 h 5 min in total: 45 min of preparation and 20 min of cooking.
How many calories are in Mashed Potato Dinner Rolls?
About 215 kcal per serving, with 6 g of protein, 34 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 34 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 275 mg |
Estimated values, calculated from the ingredients.
