Soft Potato Rolls

Ingredients

• 6 cup all-purpose flour (Sifted)
• 0.5 cup cane sugar
• 2 tbsp instant yeast (No activation is needed; add directly with the dry ingredients.)
• 2 tsp kosher salt (If using table salt, use a bit less.)
• 15 oz mashed potatoes (About 3 medium potatoes; canned whole potatoes may also be used if drained, slightly warmed, and mashed.)
• 1 cup water (Warm)
• 2 large eggs (Room temperature)
• 0.5 cup unsalted butter (Melted; used with the mashed potatoes.)
• 0.5 cup salted butter (Melted; used for the herb butter.)
• 2 tsp dried rosemary (Crushed and finely chopped)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 4 garlic cloves (Finely minced)

Steps

1. 1

   In the bowl of a stand mixer fitted with a dough hook, combine the sifted flour, cane sugar, instant yeast, and kosher salt. Mix on low speed for about 30–60 seconds, until combined.

2. 2

   In a separate bowl, stir together the mashed potatoes and melted unsalted butter.

3. 3

   Add the mashed potato mixture, both eggs, and the warm water to the stand mixer bowl.

4. 4

   Mix on low speed until a dough forms, about 4 minutes.

5. 5

   Increase the mixer speed to medium and continue mixing for another 3–4 minutes. The dough should be fairly smooth but slightly sticky.

6. 6

   Remove the bowl from the mixer, cover it with a kitchen towel, and let the dough rise at room temperature for 1 hour.

7. 7

   Transfer the covered bowl to the refrigerator and let the dough rise overnight. The dough can be made up to 2 days in advance.

8. 8

   When ready to bake, remove the dough from the refrigerator. It is easier to portion while it is still slightly cold; the body text also advises allowing it to return to room temperature for about 45–60 minutes.

9. 9

   Lightly flour a large, clean work surface. Carefully tear the dough into 12 evenly sized pieces, stated in the source as weighing 50 oz, and roll each piece into a tight ball.

10. 10

    Transfer the rounded dough balls to a large greased sheet pan or baking dish, spacing them slightly apart.

11. 11

    Cover the rolls with a clean, lightly damp kitchen towel and let them rise for 1 additional hour, until visibly puffy.

12. 12

    Preheat the oven to 375°F and place the oven racks in the middle position.

13. 13

    Remove the towel and bake the rolls for about 20–25 minutes, until golden brown and cooked through.

14. 14

    While the rolls bake or before serving, melt the salted butter in a small saucepan over low heat. Add the crushed, finely chopped rosemary, dried oregano, dried thyme, and minced garlic.

15. 15

    Cook the butter mixture over low heat until just melted and very fragrant, taking care not to brown it.

16. 16

    Remove the baked rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh.

Notes

The structured recipe states that the dough rises overnight and can be prepared up to 2 days in advance. The source says the portioned dough weighs 50 oz, which appears inconsistent with 12 individual rolls but is preserved as written. The body excerpt specifies allowing refrigerated dough to come toward room temperature for 45–60 minutes before portioning.

Nutrition per serving

• bread
• side dish
• dinner rolls
• baked
• yeast bread
• vegetarian
• make-ahead
• holiday