Fluffy, buttery, and melt-in-your-mouth delicious, these Potato Rolls are the ultimate comfort food for any occasion.
When I was a kid, Sunday dinners at Grandma’s house were a big deal. The whole family would gather around her massive wooden table, crowded with bowls of mashed potatoes, roasted chicken, and an endless array of side dishes. But no matter what was on the menu, the star of the meal was always her potato rolls.
I’ll never forget the smell of those rolls baking—a warm, buttery aroma that filled every corner of her kitchen. By the time they hit the table, golden and steaming, we couldn’t wait to dig in. We’d tear them apart, slather on butter, and use them to scoop up every last bit of gravy or soup.
This recipe brings back those warm memories, delivering the same fluffy, slightly sweet rolls that made every meal feel special. With their airy texture, slightly sweet flavor, and golden crust, these potato rolls are a small but delicious piece of nostalgia I love to recreate. Whether you’re making them for a special occasion or just to elevate a weeknight dinner, they’ll be a hit at your table too.
Are Potato Rolls Healthy?
Potato rolls are a delicious indulgence, offering a fluffy texture that’s hard to resist. While they’re primarily made of flour and potatoes, which are rich in carbohydrates, they do bring a little bit more to the table thanks to the potato’s natural nutrients. This recipe is also vegetarian, making it a versatile option for various diets. As with any bread, potato rolls are best enjoyed as part of a balanced meal—pair them with hearty soups, fresh salads, or protein-packed dishes for a well-rounded plate.
From Ancient Roots to Modern Tables
The potato’s story began high in the Andes Mountains of South America, where it was cultivated by indigenous peoples over 8,000 years ago. This resilient tuber eventually traveled across the Atlantic in the 16th century, carried by Spanish explorers, and quickly became a vital crop in Europe and beyond. Its ability to thrive in a variety of soils and climates helped it spread across the globe.
Today, potatoes are grown in abundance across the United States, with millions of acres dedicated to their cultivation. States like Idaho and Washington lead the way, but the potato’s versatility makes it a staple crop in many regions. From silky mashed potatoes to crispy fries and, of course, these soft, buttery potato rolls, this humble tuber continues to inspire dishes worldwide.
INGREDIENTS
- 2 1/4 teaspoons active dry yeast
- 1/4 cup + 1 tablespoon warm water
- 1 cup milk, lukewarm
- 1/2 cup mashed potatoes, unseasoned
- 4 tablespoons unsalted butter, softened
- 3 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 4 to 5 cups all-purpose flour
- Flaky sea salt, for sprinkling
INSTRUCTIONS
Prepare
Activate yeast, mix ingredients, and knead dough.
Rise
Allow dough to rise twice, shaping into rolls before the second rise.
Bake
Egg wash and bake until golden; brush with butter.
Devour!
FAQs & Tips
To make the dough ahead of time, simply let it rise first and then form into balls. Place dough balls on a sheet lined with parchment paper and store in the fridge overnight. When you’re ready to bake, take them out and let them rise a second time as they return to room temperature. Once baked, leftovers can be stored at room temperature for 2-3 days in zip-top bags or wrapped in plastic. For longer storage, place them in freezer-safe bags and freeze for up to 2 months. Thaw in the fridge overnight before enjoying cold. You can also reheat them in the oven for 5 minutes at 350°F.
Potato rolls, since they’re made with potato starch and not as much flour, are uniquely softer and sweeter than regular rolls. In a way, they’re almost like Hawaiian rolls, but more subtle in sweetness.
Absolutely! A great addition to the dough would be cheddar cheese or Gruyère. These kinds of cheeses melt nicely into the dough and create a gooey and chewy texture that is out of this world! If, however, you’d like to make the rolls sweeter and more dessert-like, feel free to add raisins or finely diced apples.
Serving Suggestions
The real question is, what can’t you serve with these decadent potato rolls? The satisfying options are seemingly endless!
For a hearty, warm meal, pair them with Barley Soup, Cabbage Soup, or Ham and Lentil Soup. You could also serve them alongside Spaghetti Squash Lasagna for a veggie-loving Italian dinner.
For a lighter dinner, try Spinach Salad, Greek Healthy Broccoli Salad, or Apple Coleslaw.
Potato Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup + 1 tablespoon warm water
- 1 cup milk lukewarm
- 1/2 cup mashed potatoes unseasoned
- 4 tablespoons unsalted butter softened
- 3 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 4 to 5 cups all-purpose flour
- Flaky sea salt for sprinkling
Instructions
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Combine yeast and 1/4 cup warm water in a large mixing bowl. Let stand until foamy, about 3-5 minutes.
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Add lukewarm milk, mashed potatoes, softened butter, sugar, kosher salt, and 1 egg to the yeast mixture. Mix well.
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Gradually add 4 cups of flour, mixing until the dough pulls away from the sides of the bowl. Add more flour if necessary to form a soft dough.
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Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. If dough is sticky, lightly oil your hands to make it easier to work with.
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Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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Punch down the dough and divide into 24 pieces. Shape each piece into a ball and place on greased baking sheets.
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Make an egg wash by whisking 1 egg with 1 tablespoon of warm water until smooth.
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Cover the rolls and let rise until doubled, about 35 minutes. Brush with egg wash and sprinkle flaky sea salt over the rolls.
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Bake in a preheated oven at 400°F until golden brown, about 10-14 minutes.
Nutrition
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