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Potato Rolls

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  • Total Time: 4 hours
  • Yield: About 24 rolls 1x

Ingredients

Units Scale
  • 3 cups whole milk (2% also works well)
  • 1 cup (2 sticks) unsalted butter, softened and divided
  • 3/4 cup granulated sugar
  • 1 cup instant potato flakes (I use Idahoan Original Mashed Potatoes)
  • 1 tablespoon salt
  • 1 envelope Red Star Platinum Instant Yeast
  • 4 large eggs, lightly beaten
  • 7 cups all-purpose flour, divided

Instructions

  1. Line two rimmed baking sheets with Silpat baking liners or parchment paper. Spray lightly with cooking spray.
  2. Add 6 cups flour to a large mixing bowl. Set aside remaining cup of flour to use when rolling out dough.
  3. In a medium saucepan, scald the milk by heating it over medium heat until foam forms around the edges but milk does not reach a boil.
  4. Turn off heat and add ¾ cup (1 ½ sticks) butter, sugar, potatoes, and salt. Stir to combine and let cool until lukewarm. (Set aside remaining ¼ cup butter to get very soft for use when rolling out dough.)
  5. Add yeast, then eggs and stir until thoroughly combined.
  6. Add milk mixture to the flour mixture and stir until all flour has incorporated. Dough will be very sticky.
  7. Cover bowl with plastic wrap and let rise at room temperature for 1 hour.
  8. Punch down dough. (Don’t be afraid to get your hands messy!)
  9. On a very well-floured surface, roll out one-third of the dough into a large rectangle, sprinkling with additional flour as needed. Spread one half of the rectangle with one-third of the softened butter. Fold dough over the buttered portion and press edges lightly to seal. Roll out again to form a rectangle.
  10. Cut dough into 8 triangles and roll dough up starting from the wide end of the triangle. Arrange on prepared baking sheets. Repeat with remaining dough.
  11. Cover rolls with plastic wrap and let rise until doubled in size, about 2 hours at room temperature, or overnight in the refrigerator. (See notes below for make-ahead options.)
  12. Preheat oven to 350°F.
  13. Bake 13-16 minutes, until golden. Let cool slightly before removing from baking sheets.
  14. Enjoy!

Notes

Make-ahead options:
These rolls can be baked the night before and then reheated in the oven at 350° for 7-8 minutes until heated through.

If you let the dough rise in the refrigerator overnight, they may need a bit of time at room temperature to rise more. I recommend taking them out of the fridge a little while before you preheat the oven.

You can also freeze the dough after they are formed into rolls (before the second rise). When ready to bake, they’ll need several hours at room temperature to thaw and rise. Roughly 5 hours in my experience.

This recipe originally appeared on Kitchen Joy®

Find it online: https://kitchenjoyblog.com/potato-rolls/