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Freshly baked potato rolls are easier than you think! Soft, fluffy, and oh-so-delicious. This recipe is my adaptation from two different recipes, one from Allrecipes and the other from Delish.
For this recipe, I used my Deluxe Stand Mixer and Stone Rectangular Baker With Tray:
Magic in the Mixing
Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.
Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.
Stone Rectangular Baker With Tray
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
Click the links to get your Deluxe Stand Mixer and Stone Rectangular Baker With Tray today. You’ll be glad you did.
Let’s jump right in!
Ingredients
For the Rolls
- ¼ cup water approximately 110°F/43⁰C
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast
- ¼ cup sugar
- 1 large russet potato cooked and mashed @1 cup
- 1 cup milk
- 6 tablespoons butter melted
- 1 egg
- 1 ½ teaspoons salt
- 4 ½ – 5 cups all-purpose flour
For the Topping
- 2 tablespoons butter melted
Instructions
Peel, dice, boil, and mash potato; set aside. *
In bowl of Deluxe Stand Mixer fitted with dough hook attachment, combine water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes.
Add to bowl the sugar, mashed potato, milk, butter, egg, and salt. Mix to combine. Add in the flour.
Set Deluxe Stand Mixer to Knead for five minutes**, or until the dough comes together and pulls away from the side of the bowl.
Transfer dough to a clean bowl. Cover and let rise in a warm area for 1 hour, until doubled in size.
Uncover dough and punch it down to release air then turn out onto a lightly floured board. Divide dough into 16-20 even pieces, then roll each piece into a smooth ball.
Place them into the Stone Rectangular Baker With Tray***, cover and let rise for another 30 minutes.
Preheat oven to 400°F/200⁰C.
Remove cover, then bake rolls until golden, about 25 minutes.
Brush with melted butter and serve warm.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Potato Rolls (Video)
Equipment
Ingredients
Ingredients
For the Rolls
- ¼ cup water approximately 110°F/43⁰C
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast
- ¼ cup sugar
- 1 large russet potato cooked and mashed @1 cup
- 1 cup milk
- 6 tablespoons butter melted
- 1 egg
- 1 ½ teaspoons salt
- 4 ½ – 5 cups all-purpose flour
For the Topping
- 2 tablespoons butter melted
Instructions
Instructions
- Peel, dice, boil, and mash potato; set aside. *1 large russet potato
- In bowl of Deluxe Stand Mixer fitted with dough hook attachment, combine water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes.¼ cup water, 1 teaspoon sugar, 2 ¼ teaspoons active dry yeast
- Add to bowl the sugar, mashed potato, milk, butter, egg, and salt. Mix to combine. Add in the flour.¼ cup sugar, 1 cup milk, 6 tablespoons butter, 1 egg, 1 ½ teaspoons salt, 4 ½ – 5 cups all-purpose flour, 1 large russet potato
- Set Deluxe Stand Mixer to Knead for five minutes**, or until the dough comes together and pulls away from the side of the bowl.
- Transfer dough to a clean bowl. Cover and let rise in a warm area for 1 hour, until doubled in size.
- Uncover dough and punch it down to release air then turn out onto a lightly floured board. Divide dough into 16-20 even pieces, then roll each piece into a smooth ball.
- Place them into the Stone Rectangular Baker With Tray***, cover and let rise for another 30 minutes.
- Preheat oven to 400°F/200⁰C.
- Remove cover, then bake rolls until golden, about 25 minutes.
- Brush with melted butter and serve warm.2 tablespoons butter
Notes
**You can also knead this dough by hand.
***If you are baking your rolls in a pan other than the Stone Rectangular Baker With Tray, then I recommend greasing your pan so that the rolls do not stick.
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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