These potato rolls come together surprisingly quickly. You can use leftover mashed potatoes, baked potatoes or just zap a couple. These soft rolls are perfect for sandwiches or with a schmear of butter.
There is just something about the smell of fresh bread in the oven. It is intoxicating to say the least! Bread is one of the things my little guy really likes to help make. He enjoys scooping the flour, dumping the flour, running the mixer.
I really love kneading. There’s something a little bit cathartic about it as long as you have the time to sit back and enjoy it.
So, when my friend Di sent over a recipe for these potato rolls, I just knew I had to make them. The recipe is easier than you’d think and much quicker too! It doesn’t call for two long proofs.
The total rise time in the whole recipe is only 15 minutes. You read that right! By the time your oven is preheated, the rolls are ready to bake!
The best part is they are delicious! They are so soft, with a very subtle sweetness. They have the perfect buttery texture as well.
We used them as Di does, as a base for some Porcupine Meatball Sliders. Then we used the leftovers to make the best breakfast sandwiches.
They would make a great dinner roll and would perfect for lunch meat sandwiches as well!
If you like making homemade rolls, you should check out MiMi’s 3 day rolls. You can start the dough up to 3 days in advance and they are a holiday favorite.
We also love homemade Hawaiian rolls. They are kissed with pineapple and have that hint of sweetness you’d expect.
What are your favorite kinds of homemade breads and rolls?
Buttery Potato Rolls
- 2 medium potatoes leftover baked potatoes would work fine
- 1 cup milk
- 1½ Tablespoons dry active yeast
- 2 Tablespoons butter
- 1 Tablespoon sugar
- 1½ teaspoon salt
- 1 egg beaten
- 3 cups all-purpose flour
- 3 Tablespoons melted butter
- a few pinches of salt
- Bake your potatoes by your favorite method, I just pierced mine with a fork and cooked them until tender in the microwave. Once they are cool enough to handle, scoop out the insides and mash slightly.
- Warm the milk to lukewarm, about 90°F. It doesn’t have to me exact. It should be warm to the touch, but not so warm that you couldn’t leave a finger in it for a minute or two. Stir in the sugar and sprinkle the yeast over the top to activate it.
- Place potatoes, 2 Tablespoons of butter, salt and eggs in your mixer bowl and mix to combine.
- Add the milk and yeast mixture, again mixing to combine.
- Add the flour a cup at a time and mix until the dough begins to pull away from the sides of the bowl. The dough should be slightly tacky. You can adjust with a bit more flour or a small splash of milk until you get the desired consistency.
- Turn onto a lightly floured surface and knead until elastic. Divide the dough into 16 portions and roll each into a ball. Place prepared balls onto a greased baking sheet, leaving plenty of room between them.
- Cover with a towel and allow to rise for 15 minutes while you preheat the oven to 400°F.
- Remove towel and brush rolls generously with melted butter. Sprinkle with a bit of salt and bake for 13-15 minutes or until golden brown and cooked through.