Soft & Fluffy Potato Rolls ~ With Real Potatoes

Course Bread

Cuisine American

Keyword potato rolls, thanksgiving bread

Prep Time 40

Cook Time 20

Servings rolls

Calories 99kcal

1 c. milk
1 c. Russet or Yukon Gold potatoes riced (210 grams)
1 ½ tsp instant yeast
6 Tbsp butter, softened (85 grams)
6 Tbsp sugar
1 ½ tsp salt
2 eggs room temperature
4 ¼ c. unbleached all-purpose flour plus more as needed
¼ c. butter for spreading on rolls before shaping & after removing from the oven.

Peel potatoes and boil in a pot of cold water. You may also cook them in a pressure cooker at high pressure (5 minutes for golfball size potatoes - adjust depending on the size of the potatoes). Potatoes should be fork-tender when cooked
Drain cooked potatoes and let cool slightly.
Rice cooked potatoes in a ricer, shredder, or by pressing through a colander. Measure out 1 cup of riced potatoes or 210 grams.

Combine the milk and riced potatoes in a medium saucepan. Heat the mixture to scalding, stirring frequently.
Continue to cook the potato/milk mixture until it is smooth and paste-like
Pour potato/milk mixture into a mixing bowl and let cool until between 120° to 130℉ for instant, rapid, or quick-rise yeast OR between 90° to 110℉ for active dry yeast. (DOUBLE CHECK YOUR YEAST TEMPERATURE)
Once the mixture is within the temperature range, your yeast and stir.
If using instant, rapid, or quick-rise yeast, you may move on to the next step. However, if you're using active dry yeast, make sure the mixed-in yeast let your mixture sit for 5 to 10 minutes to proof (no bubbles will appear as they normally do when proofing yeast).
Stir in butter, sugar, salt, and room-temperature eggs. Mix to combine.
Add 3 ¾ cups of flour to the wet mixture and begin stirring until the dough becomes too stiff to mix easily by hand.
Transfer the dough to a floured surface or use a stand mixer to knead until the dough is smooth and elastic. Continue adding flour, a little at a time, until it no longer sticks to your fingers when poked.

Spray a large mixing bowl with oil to coat, then place the dough in the bowl. Turn the dough over to coat both sides in oil, smoothing the dough into a ball.
Cover the bowl with a towel or cling wrap and let the dough rise in a warm place for 1 hour, or until it no longer springs back when poked.

Divide the dough into 24 equal portions and shape it into regular balls, knots, cloverleaf rolls, or create crescent rolls as described below.

Divide the dough into 2 equal balls. On a lightly floured surface, smooth one ball of dough and roll it into a circle about ¼ inch thick.
Brush the surface of the circle with melted butter.
Using a pizza cutter, cut the circle into quarters, then cut each quarter into thirds, creating 12 triangles per circle.
Starting from the wide outer edge of each triangle, roll the dough tightly toward the point to form a crescent shape.
Place each roll on a greased baking sheet, with the point facing down to prevent unrolling. For rolls that don’t touch, arrange 12 rolls per half-sheet pan. Or for rolls that touch, a 9X13 inch baking pan will fit 12 rolls.
Cover the rolls loosely with a towel or lid and let them rise for about 1 hour. The rolls will expand significantly during baking.

Preheat the oven to 350°F.
Bake the rolls for about 20 minutes (turning halfway through baking) or until golden brown.
Immediately after removing the rolls from the oven, brush them with melted butter for added softness and shine.