Potato Rolls

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more affordable.

Boil the potatoes for 20 minutes.

Reserve some of the potato water for later use.

Prepare the flour mixture to add the wet ingredients to.

Add milk and reserved potato water to the flour mixture.

Add softened butter and weigh out the potatoes as they are added.

Incorporate the dry ingredients with the wet ingredients for about 3 minutes until combined.

Cover the mixture and let it rest for 30 minutes.

Work with the dough for about 1 more minute until it becomes smooth.

Cover the dough and let it rest for 1 hour.

Perform a stretch and fold on the dough, then return it to the bowl and cover it again.

Let the dough rest for 1 more hour.

Divide the dough into rolls using a dough divider or by hand.

Cover the rolls and place them in the fridge overnight for final proofing.

Final proofing will take between 1.5 to 2 hours depending on the temperature.

Bake the rolls in a convection oven at 325°F for 16 minutes, spinning them halfway through at about 8 minutes for even browning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens