How To Make Potato Roll
This buttery potato roll recipe is made softer and lighter with the addition of mashed potatoes. It’s the perfect side to your hearty meat dishes.
In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water. In a small microwave safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons butter.
Heat on high for 1 minute, stir, then heat for an additional 30 to 60 seconds, until the butter is melted and the milk is warm but not hot.
Add the milk mixture, sugar, salt, and egg to the yeast mixture. Add two cups of flour, and mix to combine. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.
Knead for about 6 to 8 minutes until smooth and elastic. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
After one hour, gently punch the dough down. Preheat the oven to 400 degrees F. Divide the dough into 24 pieces and shape each piece into a ball.
Place the balls of dough on a greased or parchment lined baking sheet. Cover and let rise for 30 to 60 minutes, until the dough springs back when touched lightly.
Bake 10 to 12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve warm.
- Calories: 123.82kcal
- Fat: 3.76g
- Saturated Fat: 2.13g
- Trans Fat: 0.12g
- Monounsaturated Fat: 0.96g
- Polyunsaturated Fat: 0.32g
- Carbohydrates: 19.38g
- Fiber: 0.73g
- Sugar: 2.68g
- Protein: 2.96g
- Cholesterol: 15.31mg
- Sodium: 107.69mg
- Calcium: 17.64mg
- Potassium: 57.10mg
- Iron: 0.30mg
- Vitamin A: 33.99µg
- Vitamin C: 0.00mg
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