Potato Bread Rolls (Plus VIDEO)

Contents… Easy Dinner Potato Bread Rolls Recipe Ingredients Alternative Ingredients Tips and Tricks Serving and Storage Instructions FAQs What Goes with Potato Rolls? More Easy Potato Recipes How to Make Potato Rolls Watch How To Make It

My family loves mashed potatoes, so I don’t usually have leftovers. However, if I think ahead, I throw in a couple of extra potatoes and take enough to make these incredible rolls out of the mashed potatoes make it to the table.

In case some rolls are leftover, you can use them in so many other recipes. For example, slider buns, croutons, or cut in half and toasted for mini pizza crusts.

Easy Dinner Potato Bread Rolls

Amazing dinner rolls ramped up with mashed potatoes. Soft, delicious, and oh so addictive! These super easy potato dinner rolls are an excellent way to make the entire family happy.

Making yeast bread scares a lot of people, but it shouldn’t. It’s actually one of the easiest types of bread to make. The yeast does most of the work for you.

This is a super easy recipe to have in your collection if you’ve never baked bread before. Dough made with mashed potatoes is very forgiving even if you don’t do the whole kneading process perfectly. There’s something about potatoes that make bread softer and more delicious. I learned that the first time I made my potato bread.

Recipe Ingredients

• Russet potatoes are the stars of this exquisite recipe. They add moisture, flavor, and a beautifully soft texture. You can cook them up specifically for this recipe, or you can use leftover mashed potatoes.
• Milk not only adds flavor, but it also helps the rolls brown to a gorgeous golden color. You’ll need milk for both the dough and optional egg wash.
• Salt, our pantry-staple flavor enhancer that we would not know how to live without.
• Sugar feeds the yeast for an excellent rise. In this particular recipe, it also acts as a flavor enhancer.
• Butter adds fat that contributes to a soft, melt-in-your-mouth texture. It also keeps the potato rolls from drying out as quickly.
• Eggs act as a binder and give the dough a wonderful appetizing color. You’ll need an egg for the egg wash before it goes in the oven, too.
• Yeast is an essential ingredient in yeast bread and rolls. Not only does it make the bread rise, but it also adds a mouthwatering yeastiness unique to yeast bread.
• All-purpose flour is the base ingredient for bread, cakes, cookies, and quick bread. What would life be like without flour? I’m not even going to think about it.

Alternative Ingredients

• Potatoes – Sometimes, I make mashed sweet potatoes instead for a change. I’ve made these awesome rolls, and they come out just as delicious with a beautiful golden color.
• Milk – Coconut or almond milk will work fine if you need a dairy-free version. (I would not recommend rice milk because it’s too starchy.)
• Sugar – Honey will work fine. The main point here is that yeast needs sugar to grow (whether refined or natural). Therefore, artificial sweeteners will not work because they won’t feed the yeast.
• Butter – Any oil or shortening will work. Sometimes, I run out of butter (shhh), and olive oil works great.
• Flour – You can substitute half of the all-purpose flour with whole wheat if you’d like a heavier, healthier version. A gluten-free bread mix will work fine if you need a gluten-free version. Just make sure it’s not self-rising.

Tips and Tricks

1. Everyone likes their rolls a little differently. I like mine with soft sides, but others like them perfectly round and golden balls. The only thing you need to do differently is the spacing. If you like soft sides, space them closer together. If you want the crusty golden balls, space them far enough apart that they rise and bake without touching.
2. A trick I use to get bread to rise faster is ensuring a warmer environment. I heat the oven to about 200F, then turn it off. Then I put the rolls in the oven to rise. If I don’t want to heat the oven, I fill a bowl with hot water and put it in the oven under the rolls (the oven is off). The steam from the hot water helps the dough rise faster.
3. If you have a bread machine, throw all the ingredients in and set it on the dough cycle. Afterward, you can shape the rolls and let them rise.

Serving and Storage Instructions

I love Martin’s Potato Rolls, but honestly, I’m starting to really care what goes into my son’s and hubby’s bodies. I figure anything I can make at home will be healthier, with no preservatives or dough conditioners. Know what I mean?

However, without preservatives, they only last a day or two without refrigeration. They do last three or four days in the fridge.

Refrigerating

It’s so easy to make the dough ahead of time. Make the recipe up until the point when you would form the rolls. I just keep it in the fridge until the next day. Let it come to room temperature, then proceed with the rest of the instructions.

Freezing

And, they freeze very well. Wrap the potato rolls up in a sealable freezer and squeeze the air out. They’ll last for a couple of months. Just thaw them in the fridge, and warm them up in the oven. Yum!

If you have room in your freezer, you can let them rise, then flash freeze them on the baking tray. As soon as the rolls are frozen, you can store them in a sealable freezer bag, pop out as many as you want, place them on a baking sheet, and bake them. They’ll last for up to six months in the freezer.

FAQs

What Goes with Potato Rolls?

I usually serve these babies with steak. However, they go great with these smoked chicken legs, too. And a good Greek salad makes every meal better.

More Easy Potato Recipes

• Scalloped Potatoes
• Potato Croquettes
• German Potato Salad
• Rosemary Roasted Potatoes

How to Make Potato Bread Rolls

Prepare the potatoes

• Peel and cut the potatoes into chunks, then put the potatoes into a medium saucepan. The water should cover the potatoes at least an inch. Cook until tender and soft, about 10 minutes. Drain potatoes and reserve about ⅔ cup water. Mash potatoes and set them aside to cool. (Photos 1-7)

• Heat the liquids – Meanwhile, in a medium microwave-safe bowl, combine milk with the butter pieces, sugar, and salt—microwave for about a minute. Stir until everything melts. If the mixture is too hot, let it cool. (Photo 8-11)

• Mix the mashed potatoes and liquids – Transfer the mixture to a large bowl, add yeast and eggs, whisk until ingredients are thoroughly mixed, add mashed potatoes and continue mixing. (Photo 12)

Make the dough

• Add the flour – Next, add the flour a cup at a time. Be careful when adding flour – stop when you can easily form a soft dough ball. It should be slightly sticky. (Too much flour will result in crumbly bread or cause the bread not to rise properly – resulting in a dense dough.) (Photo 13)
• Knead the dough – Transfer the dough to a lightly floured surface. Knead for about 6-8 minutes or until the dough is nice and smooth. (Photo 14 & 15)
• Let it rise – Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm place for 1 1/2 to 2 hours or until doubled. Punch the dough down and place it on a clean flat surface or board. (Photo 16 & 17)

Prepare the rolls

• Divide the dough – Next, divide the dough into 14-16 pieces, and roll to form even balls (for accuracy, use food scale).
• Form the rolls – As you roll each ball of dough, place it into a 9×13 greased pan or baking sheet. (Put it on top of a cookie sheet to prevent dough from burning at the bottom.) (Photo 18)
• Make the wash – Whisk together the egg and milk until thoroughly combined.
• Gently brush bread rolls with the egg wash if you want shiny, golden-looking bread rolls, just like in the photos.
• Cover with a clean cloth and let rise in a warm place (see notes) for about 20-30 minutes or until doubled.

Baking the rolls

• Bake rolls in a pre-heated oven at 350F/176C for about 15-20 minutes or until golden brown.
• Done – Remove rolls from the oven and immediately brush with melted butter. Let them cool slightly before serving.

Watch How To Make It

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