Potato Dinner Rolls
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:Can I refrigerate my bread dough to bake later?
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. You can either refrigerate dough for its first or second rise.
To refrigerate during the first rise: After kneading, put the dough in a greased bowl with plenty of room and cover with greased plastic wrap and place in the fridge overnight, or for up to 24 hours. When ready to use, remove it from the fridge and let it come to room temperature for 30-60 minutes. Then punch the dough and continue with your recipe as written.
To refrigerate during the second rise: Shape dough as desired or instructed in the recipe, place it in your baking pan and cover with plastic wrap, then store in the fridge overnight or up to 24 hours. When ready to bake, let it come to room temperature while you preheat the oven, or up to 1 hour until puffy then bake as directed.
Potato Rolls
Ingredients
- 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
Instructions
- 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.
Notes
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.
Haven’t done any baking in forever. Been buying potato Brioche buns that are tasty but very dense, so I thought I’d try something different. My potatoes were red fleshed and I thought I would have pink buns but they turned out just a shade off-white. Not much room to hand knead and to lazy to haul out the stand mixer, so…. they turned out awesome and my expired in 2018 Instant yeast worked perfectly.
We all pigged out and my house smells amazing.
Thank you for a wonderful recipe
these sound yummy, I’m planning to make them in the weekend. Can you freeze the dough for later use to save time?
Sure! Freeze them for a month or more, then let them thaw at room temperature until thawed and puffed/risen a bit, then bake as normal. 🙂
I finally managed to make these rolls today, they were a success. So light and fluffy. I did half the dough and saved the rest in the freezer. Not sure for how much later, cause there is none left from the batch I did today.
Great post. I didn’t know that the dough could rise in the fridge. I can see why this would be good to know for people who like to plan ahead. This could be useful to people who have a lot of things to do.