Melt-in-Your-Mouth Potato Rolls

 Print Friendly and PDF

These light fluffy rolls would be a great accompaniment to any meal.

Ingredients

Directions

This recipe calls for using a potato ricer. When using a potato ricer, scrubbed potato may be boiled with skin on and the ricer will remove the skin.   If you do not have a potato ricer, peel the potato, boil and mash well until no lumps remain.  Boil the potato until a paring knife passes through flesh with no resistance, about 30-40 minutes; drain.  If mashing, do so immediately; if using a ricer, wait until the potato cools enough to handle and pass through the ricer into a small bowl and discard peel.

Using whisk attachment on a stand mixer, mix milk and 3/4 cup mashed/riced potato until no lumps remain.  Add 1/2 cup butter and mix until incorporated.  Switch to dough hook and add all purpose flour, yeast, and sugar; mix on medium speed, scraping bottom and sides of bowl as needed.  A wet sticky dough will form in about 2 minutes.  Let the dough rise uncovered in a warm draft free place for 30 minutes, it will have puffed slightly.   Add eggs, egg yolk, 1 Tbsp. salt and 3 cups bread flour; mix on medium high, adding more bread flour as needed, until dough is smooth and elastic, about 5 minutes. Brush dough surface with butter, cover and let rise another 30 minutes in a warm spot; dough should rise 1-1/2 times its initial size.  Butter a 13x9-inch baking pan and lightly oil countertop. 

Turn dough out; divide into 18 equal pieces and roll each into a ball.  Place balls in baking pan with sides touching and brush with more butter.  Let sit, uncovered, in a warm spot for 1 hour.

Preheat oven to 400°F.   Brush rolls with butter again.  Bake rolls until deep golden brown, 15-20 minutes.  Cool rolls in pan on wire rack 10 minutes then turn rolls out onto the rack and cool another 30 minutes before serving.



18 rolls Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401