These potato dinner rolls are incredibly soft, light and moist dinner rolls and the perfect choice for your holiday table or next to your Fall and Winter soups.
I am probably a little more bread obsessed that most, but who's with me in their love of a really great dinner roll? As I look forward to holiday season, it's not the turkey I'm thinking about right now. It's the rolls! So I thought I'd share what I think is the perfect dinner roll.
These potato rolls are incredibly soft, light and moist and not only that, they stay that way for days! That makes them perfect for all the leftovers. And these rolls are also easily made vegan. Simply use oil instead of butter and sugar instead of honey. This is always a nice option if you are feeding a crowd with varied diets.
These potato rolls start with just one large potato, that is boiled and mashed. If you happen to have leftover mashed potatoes on hand, you can even skip that part. I used a Yukon gold potato here, which gives these rolls a slightly yellowish tint to the rolls.
There is just something about potato (and potato cooking water) in bread dough that does the most wonderful things to the texture and flavour. It's my favourite and I think you will love these, too!
Ingredient Notes
Potatoes: You can use any type of potato here. Russets are fine, as are yellow-fleshed potatoes. You'll only need a couple of small potatoes. And as mentioned above, leftover mashed potatoes are just fine here. If the leftover mashed potatoes are buttered and salted already, you may want to reduce the amount of additional butter and salt you add to the dough a bit. In a pinch, mashed potatoes from instant potato flakes would also work.
Yeast: You can use instant or active dry yeast here. Rapid-rise yeast is not recommended.
Flour: I prefer to use unbleached all-purpose flour for all my breads, as it tends to produce a better bread. If you only have bleached flour, that's fine to use.
Cook's Notes
Don't forget you're going to need the potato cooking water, too, so be sure to drain the potatoes into a bowl or large measuring cup!
As you prepare the dough (and shape), add only enough flour to make a dough that isn't sticky, but that is still very moist - right on the edge of sticky. The more moisture/the less flour added, the more tender your finished rolls.
I use a fine mesh strainer to sift the flour on top after shaping. It makes for a nicer, finer finish that just scattering it by hand.
Baking time for these rolls will vary slightly, based on your oven and the pan you use to bake them. Watch them regularly after about 15 minutes. My pan/oven took about 20 minutes.
You'll want to take your rolls out when they are "just done" - lightly golden on top and not yet browning on the sides. Again, the less time in the oven, the more moist the rolls and the longer they will stay moist. If you have an instant read thermometer, you can check the roll in the middle of the pan and if it is about 172-175F. you're good to take them out.
This recipe makes 9 rolls. If you'd like more, double the recipe and bake in two 8-inch square pans.
These rolls freeze well, so you can make ahead and freeze. Thaw in the wrapping at room temperature, then warm wrapped in foil in a 350F. oven for 10 minutes or so.
My Best Tips for Baking with Yeast
I think most problems people have with baking with yeast, is treating yeast-based recipes like say, a cake recipe, where you just add all the ingredients together, mix as prescribed and bake as detailed.
Yeast recipes just can't be that precise. Things like temperature, moisture in the flour your are using, the season your are baking in and rising time that can differ from one kitchen to the next, make yeast recipes less consistent from one kitchen to the next.
Now that you know this though, that's more than half the battle :) Just trust what you see, how the dough feels and how much it has grown in size as it rises (rather than the clock) and it will all be good!
- Be careful with the temperature of your proofing liquid before adding the yeast, so you don't compromise the yeast from the start. If the liquid is too cold, the yeast won't activate. Too hot and it will die. The best temperature range for proofing liquid is 105-110F for Active Dry Yeast. Instant yeast is a bit more forgiving and can take temperatures up to 120F. All yeasts die at about 140°F. An Instant Read thermometer is handy to have on hand to check.
- Always treat the amount of flour specified in yeast-based recipes as "approximate". Flours will vary from kitchen to kitchen and by season, so the amount needed to make a smooth, soft dough will vary.
- Given tip #2, I always hold back 1/4-1/3 of the flour specified in a recipe and add in only as much as is needed. If you dump all the flour in at the start, you may find that it is too much and it's difficult to adjust well after that.
- Use a large glass measuring cup to proof your dough. It's easy to see when the dough has doubled.
- Be patient. Rising times are also "approximate" and will vary as well. Trust what you see and not the clock.
Recipe
Simply Perfect Potato Dinner Rolls
Ingredients
- 1/2 cup mashed potatoes, from 1 large or two small mashing potatoes such as Russet or Yukon Gold
- 1/2 cup potato cooking water
- 2 Tbsp butter, or vegetable/canola oil *see Note 2
- 1 Tbsp honey, or 1 1/2 Tbsp white sugar *see Note 2
- 2 1/4 tsp instant or dry active yeast
- 1 tsp fine table salt
- 1 1/2 cups unbleached all purpose flour, plus more as needed and additional for topping
Instructions
Prepare the mashed potatoes:
- Cut the potatoes in half or quarters and place in a medium-large saucepan. Cover potatoes with at least an inch of cold water. Bring to a boil over high heat, then lower heat slightly and continue cooking until potatoes are tender. DO NOT DRAIN YET! Place a strainer over a medium bowl and pour potatoes and water over, reserving the potato water in the bowl and the potatoes in the strainer.
Prepare the bread:
- Place 1/2 cup potato cooking water in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Scoop out the potato flesh, discarding the skin. Place in a bowl and mash with a fork. Measure out 1/2 cup of mashed potatoes and add to the bowl with the potato cooking water. Add the butter (or oil) and honey (or sugar).
- Using the paddle attachment, mix on low speed until mixture has cooled to lukewarm (about 120F for instant yeast or 110F for dry active yeast). Sprinkle in yeast and mix to combine. If using instant yeast, proceed to next step. For active dry yeast, let stand 5 minutes before proceeding.
- Add salt and 1 cup of the flour to the mixture and still using the paddle attachment, mix until combined. Remove the paddle attachment and replace with the kneading hook. Begin adding the more of flour gradually, until you have a moist dough ball, not sticky to touch, but almost. You may need to add a bit more flour than specified, but be careful you don't add too much. You want to stop when the dough is just not sticky, but is still very moist.
- Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45-60 minutes.
- Preheat oven to 350F and lightly grease an 8-inch square baking pan. Set aside.
- Remove dough to a floured work surface and gently deflate. Divide dough into 9 equal pieces (*see Note 1). Form each piece into a ball (*see Note 3) and place into your prepared pan in 3 rows of 3 rolls, leaving a little space between rolls. Cover with a clean tea towel and set aside to rise until doubled and puffy. Using a fine mesh strainer, dust the top of the rolls with a dusting of flour.
- Bake rolls for 20-23 minutes, or until just lightly golden on top and not yet browning on the sides. If you have a thermometer, remove when the centre roll is about 172-175F. Cool rolls in the pan for 5 minutes, then remove to a cooling rack to cool to warm (to enjoy right away) or to cool completely. If not enjoying immediately, store in an airtight container or freeze.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
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Martha says
The best potato rolls I ever ate were bought at a grocery store in eastern Washington. BUT, they tended to get squished easily. That meant they were extremely light and melted in the mouth. That was why I loved them. I just had to be careful when they were packed into the grocery bag and put into my car seat, propped up by soft items.
Can anyone tell me that this recipe creates the same very soft and squishable rolls?
Victoria says
My family devoured these potato rolls. I made the vegan version and it is amazing. These are the type of rolls you would bring to a Thanksgiving dinner and there won't be any left. I made one batch, and then 2 batches, and now making again tomorrow. It's a keeper. Thank you.
Jennifer says
So glad you enjoyed the, Victoria :) These are one of my favourite buns. Thanks so much!
Kim Michels says
YUM! These potato rolls are fantastic. I wish I could attach a picture of my rolls to this post.
Jennifer says
So glad to hear, Kim :) Thanks so much!
Lay Ean Teoh says
Can I use bread flour ?
Jennifer says
Bread flour isn't ideal for these. The harder flour will affect the texture of the roll. That said, it will technically work, though you will probably need less flour overall if using all bread flour.
Linda says
In step 3 you have written... Add 1 cup of flour. Then further down the paragraph you have written... begin adding the second cup of flour. But your recipe only calls for 1 and 1/2 cups of flour. Typo?
Made these this evening (using 1 and 1/2 cups of flour) and they were amazingly delicious! Perfection! Thank you.
Jennifer says
Glad you enjoyed them Linda. And yes, that was confusing. I've fixed the recipe card to be more clear :) Thanks!
Faye says
Made these yesterday. Once I formed the rolls, I popped them in the fridge for an hour while I attended to an errand, then put them in a just-warm oven to do the second rise. This is a lovely recipe. Thanks!
Jennifer says
So glad you enjoyed them Faye! Thanks :)
Laura | Tutti Dolci says
Dinner rolls are the best, these look so fluffy and delicious!
Jennifer says
Thanks so much, Laura :)
Yuri says
Hi
Do you think I can using instant Mashed Potato powder with this recipe ?
Thank you
Jennifer says
I haven't tested these with potato flakes, Yuri, since the recipe requires both cooked potato and potato cooking water, which would be impossible if you started with potato flakes. I would suggest looking for a recipe that uses potato flakes instead, if you want to use instant potatoes.
Samantha Harasymchuk says
Have you tried this recipe using bread flour?
Jennifer says
Hi Samantha, I only ever make these with all purpose flour. If you want to try with bread flour, just note that it will absorb more liquid, so you may need to either add more or use less flour to keep a really nice, moist dough. The end result might also have a slightly tighter crumb. Not sure how much exactly, or if it would even be noticeable, but keep it in mind. If your end results aren't moist and light, that might be the reason.
Dawn says
Every bowl of soup needs one (or two) of these fluffy buns! I bet they're amazing warm straight out of the oven with butter!
Jennifer says
Thanks Dawn and yes they are :)
Mary Ann | The Beach House Kitchen says
Wow! These look so incredibly fluffy Jennifer! I'll need to test my bread making skills and bake a batch!
Jennifer says
Thanks Mary Ann :)
Carolyn says
Too many carbs to make these for Thanksgiving dinner, but I'll be making them the day after for what I imagine will be perfect turkey sandwiches! Love your recipes!
Jennifer says
Sounds like a great plan :) Thanks!
Milena says
Oh, I love how fluffy they look. Wish I had some in front of me right now, won't even ask for soup:)
Jennifer says
Thanks Milena :)
Cheyanne @ No Spoon Necessary says
I kid you not, at holiday dinners my plate is legit a third rolls, stuffing and potatoes.. with a small topping of turkey. LOL. I LOVE me some fluffy rolls!! These are absolutely perfect, Jennifer! So soft I want to rest my head on them! ;) Cheers!
Jennifer says
Same here, Cheyanne :) Thanks!
Tricia says
Wow your Thanksgiving is sneaking up fast! I would be dreaming about these rolls too - my favorite part of the holiday meal, other than the gravy - haha. These are lovely and so light. Enjoy!
Jennifer says
Thanks Tricia and yes! And rolls and gravy go together perfectly :)