Soft and fluffy, these easy no-knead Potato Dinner Rolls are just what your Thanksgiving menu needs.
This recipe was developed in partnership with Red Star Yeast.
Every year the same predicament. It finally comes time to sit down with loved ones and enjoy our Thanksgiving feast, and my plate fills up too fast. What do I want the most? My eyes are always bigger than my stomach, and they would love an entire plateful of each dish. Especially mashed potatoes and gravy. But I’ll be lucky to get through a plate and a half total, so what makes the cut?
What dominates your Thanksgiving plate?
I usually try to get a little bit of everything, and while I know a lot of people pass over the rolls in favor of other things, they are an absolute must for me. It’s just not Thanksgiving without them.
I’ve baked some great roll options for Thanksgiving over the years— good old American white rolls, crescent rolls, parker house rolls, and quick and easy croissant rolls. And now I’ve got to add these potato dinner rolls to the list, because I’ve found a real winner here.
Thanks to a cup of fluffy mashed potatoes mixed right into the dough (not to mention a lot of butter and eggs), these rolls are everything a dinner roll should be. They’re light, soft, buttery, and the perfect accompaniment to any meal. You can’t taste the potatoes, it just helps with the texture.
Slather them with butter, dip them in gravy, or serve with jam for breakfast the next day. You can’t go wrong!
baking tip:Let yeast dough rise in the fridge
If you want to get a head-start on your baking, letting your bread or roll dough rise in the fridge overnight can be a huge help. Chilling the dough will slow down the yeast activity, but it doesn’t stop it completely.
After kneading, put the dough in a greased bowl and cover with greased plastic wrap and place in the fridge. Punch the dough down after it’s been in the fridge for 1 hour, then punch it down once every 24 hours after that. Dough will keep in the fridge for 3 days but it’s best used within 48 hours.
- ½ cup unsalted butter (113 grams)
- ½ cup reserved potato water or water (118 ml)
- 1 cup whole milk (237 ml)
- 1 cup mashed potatoes (213 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon salt
- 2 large eggs
- 4 ½ teaspoon active-dry yeast (2 packages, 14 grams)
- 5 - 6 ½ cups bread flour (600-780 grams)
- Butter , for brushing
- In a small saucepan, combine the butter, potato water, and milk over medium low heat. Heat until butter is melted and mixture is steaming. Remove from heat and let sit 5 minutes, or until mixture reaches 110-115°F.
- In a large bowl, combine the potato water mixture with the mashed potatoes. Add the sugar, salt and eggs and mix with a wooden spoon until combined. Sprinkle the yeast over the mixture and stir until incorporated. Add the flour 1 cup at a time, stirring with the wooden spoon, until the dough is smooth and only slightly sticky.
- With floured fingers, gather the dough into a ball and place in a greased bowl. Cover with greased plastic wrap and let rise in a warm in place until doubled, about 1 hour.
- Punch down dough, then pat it out into a rectangle on a floured surface. Flour your fingers as necessary. Cut the dough into 2-3 inch squares. Shape each piece into a ball by pinching all four sides underneath to seal. Place buns almost touching in a greased pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
- Brush rolls with melted butter. Bake at 400°F for 15-20 minutes until golden. Remove from oven and brush with butter. Serve warm or at room temperature. Store in an airtight container at room temperature for several days.
Disclosure: This post was sponsored by Red Star Yeast. All opinion are my own, as always. Thank you for supporting partnerships with brands I believe in, which makes it easier for me to bring you new original content.