Description
Indulge in the heavenly aroma of freshly baked potato rolls that are soft, fluffy, and utterly irresistible. Perfect for family dinners or as a delightful snack, these rolls are incredibly easy to make and elevate any meal. Slather them with butter and enjoy their warm, buttery goodness while creating treasured moments around the table.
Ingredients
Scale
- 2–3 medium starchy potatoes (about 1 cup mashed)
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk
- 4 tbsp unsalted butter (melted)
- 1 tbsp sugar
- 2 large eggs
- 1 tsp salt
Instructions
- Boil peeled and chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain, cool slightly, and mash.
- In a small bowl, activate yeast by combining it with sugar and warm milk. Let sit until frothy (5-10 minutes).
- In a large bowl, mix mashed potatoes, melted butter, beaten eggs, and salt. Gradually add flour to form a sticky dough.
- Knead dough on a floured surface for about 5-7 minutes until smooth.
- Place in a greased bowl, cover with a towel, and let rise in a warm area until doubled (about 1 hour).
- Punch down the dough gently, divide into equal pieces, shape into balls, and place on greased trays.
- Let rise for another 30 minutes before baking in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Customize your rolls by adding herbs like rosemary or garlic for extra flavor. For whole wheat potato rolls, substitute part of the all-purpose flour with whole wheat flour. Store leftovers at room temperature in an airtight container for up to two days; reheat in the oven for softness.