Description
Soft, fluffy mashed potato rolls that combine tender mashed potatoes with a slightly sweet yeasted dough. These rolls are perfect for dinner side dishes or sandwiches, featuring a light texture and golden crust after baking.
Ingredients
Scale
Yeast Mixture
- 2 1/2 tsp instant yeast
- 3/4 cup warm water
- 1/3 cup sugar
Wet Ingredients
- 2 large eggs
- 2 tsp salt
- 6 Tbsp softened butter
- 1 cup mashed potatoes (leftover, cooled)
Dry Ingredients
- 4 1/4 cups all-purpose flour
Instructions
- Activate yeast: In a large bowl, combine warm water (not hot), sugar, and instant yeast. Stir gently to combine.
- Bloom yeast: Let the mixture sit for 5-10 minutes until the yeast blooms and becomes frothy.
- Add wet ingredients: Add eggs, salt, softened butter, and mashed potatoes to the yeast mixture. Stir gently to combine.
- Add flour: Incorporate 4 1/4 cups of flour using an electric mixer with a dough hook attachment or a wooden spoon. Mix until dough just comes together. Expect a wet dough.
- First rise: Cover the bowl lightly with a clean towel or plastic wrap and place in a warm spot. Let the dough rise for 1 ½ hours or until doubled in size.
- Shape rolls: Using a 1 ½ tablespoon cookie scoop, portion out dough and roll into balls.
- Place in pan: Grease a muffin tin. Place two dough balls into each muffin cup. Repeat until all dough is used.
- Second rise: Cover the filled muffin tin lightly and let rise again in a warm place for 1 ½ hours or until doubled.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20 minutes or until lightly golden and cooked through.
- Cool and serve: Allow rolls to cool slightly before serving warm.
Notes
- Use leftover mashed potatoes for best texture; ensure they are cooled before adding.
- Do not use hot water as it can kill the yeast; warm water is ideal for activation.
- The dough is wet and sticky, so handle with lightly floured hands or use a scoop for shaping.
- You can substitute all-purpose flour with bread flour for chewier rolls.
- Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
