Ultimate Potato Rolls Recipe | Step-by-Step Baking Guide

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.

In a bowl of a stand mixer, combine 3 cups flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 teaspoons yeast; stir with the paddle attachment to combine.

In a saucepan, combine 1 cup milk, 2 tablespoons butter, and potato water; warm to 120°F.

Add 1 cup of freshly made mashed potatoes (no seasoning) to the warm mixture and stir.

Pour the warm mixture into the stand mixer bowl with the dry ingredients.

Add 1 egg to the mixture and gradually add more flour until a shaggy dough forms.

Switch to the dough hook and knead for about 10 to 12 minutes, adding flour one tablespoon at a time if the dough is too sticky.

Spray a bowl with oil and turn out the dough into it, shaping it into a smooth round.

Cover the bowl and let the dough rise until doubled in size, about 1 hour.

After rising, divide the dough into 6 equal pieces (each weighing 138g) or 12 for smaller rolls.

Shape each piece into a smooth round and place them on a baking tray, seams side down, spaced about 2 inches apart.

Cover the rolls and let them rise until doubled in size, about 1 hour.

Preheat the oven to 350°F.

Prepare an egg wash by whisking together 1 egg and a splash of milk.

Brush the egg wash over each roll and score an 'X' on top using kitchen scissors or a sharp knife.

Bake the rolls in the preheated oven for 20 to 25 minutes until golden brown.

Let the rolls cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens