Rustic Potato Dinner Rolls Recipe
Rustic Potato Dinner Rolls
Light, fluffy, and buttery, these rolls are sure to become your new favorite. The starches in the russet potatoes break up the gluten in the flour, making for a softer, moister, more tender crumb. We leave the skins on and add fresh chopped rosemary to keep these rolls rustic.
- 2 small russet potatoes (about 1 pound), scrubbed, cut into 3/4-inch pieces
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon chopped fresh rosemary needles
- 3 tablespoons unsalted butter, melted
- 2 large eggs, divided use
- 2 1/4 cups bread flour
- 1 1/2 teaspoons kosher salt
- Place potatoes in a medium pot. Cover with water. Do not salt. Bring to simmer and cook until fork-tender, about 8 to 10 minutes. Use a slotted spoon or mesh spider to transfer potatoes to strainer. Drain thoroughly. Reserve starchy water in pot. Allow both potatoes and water to cool until lukewarm.
- Transfer potatoes to a bowl and lightly mash with a fork or potato masher.
- Add 5 tablespoons warm potato water to bowl of electric mixer. Whisk in yeast and sugar. Let stand 5 minutes until frothy.
- Add potato mash, chopped rosemary, melted butter and 1 egg. Mix to combine.
- Add flour and salt. Use dough hook to mix on low until combined. Increase speed to medium and continue mixing 6 to 8 minutes until a smooth, sticky dough forms.
- Cover bowl and let rise 30 minutes. Transfer to fridge 4 hours or up to overnight.
- Set rack in center of oven and preheat to 400°F. Lightly grease an 11 x 14-inch baking dish. Line with parchment paper.
- Turn dough out onto a lightly floured surface. Portion into 12 equal pieces and roll each into a ball. Arrange in prepared baking dish. Cover with a damp towel and let rise 30 to 60 minutes until doubled in size.
- Beat remaining egg. Brush rolls with egg and bake 20 to 25 minutes until deeply golden and interior registers 190°F on a probe thermometer.
- Allow to cool 15 minutes before removing from baking dish. Serve warm.
- Cook’s Tip:
- This recipe will also work with leftover mashed potatoes! Simply replace the russet potatoes and butter with 1 1/2 cups tightly packed mashed potatoes. The potato water in step 2 can be replaced by regular room temperature water. It’s a great way to use up leftovers.