The Biggest, Softest Dinner Rolls — Period

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.

Peel and chop the Yukon Gold potatoes.

Place chopped potatoes into cold water and bring to a boil; simmer for 15-20 minutes until fork tender.

Let the potatoes cool, then ricer them into a bowl (or use a colander or forks to mash).

Add reserved potato water to the riced potatoes.

In a mixing bowl, combine the riced potatoes, flour, sugar, salt, yeast, eggs, and room temperature butter.

Mix on low speed for 2-3 minutes until homogenous, then increase speed and mix until the dough pulls away from the sides of the bowl.

Scrape down the sides of the bowl to ensure all ingredients are incorporated.

Cover the bowl with a moisture-proof barrier and let it rise in a warm spot for 90 minutes, or until doubled in size.

After 90 minutes, check the dough; if it has risen sufficiently, dump it onto a lightly floured surface.

Preshape the dough slightly to prepare for dividing.

Using a scale, divide the dough into 20 pieces, aiming for about 60 grams each.

Preshape each piece into a roll shape for a more beautiful final product.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens