POTATO DINNER ROLLS WITH REAL POTATOES: A potato rolls tutorial from a professional pastry chef!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free while water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Cook the potatoes in a pot filled with cold water just to cover them, avoiding too much moisture absorption.

Boil the potatoes on high until tender, checking with a fork or cake tester.

Cool the potatoes before starting to bloom the yeast.

In the bowl of a stand mixer, combine warmed milk (about 110°F) and yeast; let sit for about 10 minutes to hydrate.

Add flour, granulated sugar, kosher salt, the cooled potatoes, and two eggs into the mixer bowl with the yeast mixture.

Mix on low speed for 15 minutes using a dough hook.

After 15 minutes, add cold cubed butter to the dough and mix for another 10 minutes.

Spray the baking mold with cooking spray and also spray your hands.

Divide the dough into approximately 16 pieces, each about 65 grams, and shape them into balls.

Place the shaped rolls tightly together in the mold.

Cover and proof the rolls in a warm place until they nearly triple in size, checking after about 20 minutes.

Preheat the oven to 350°F.

Bake the rolls for about 30 minutes until golden brown, checking with a cake tester for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens