Easy Fluffy Potato Dinner Rolls

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Introduction: Easy Fluffy Potato Dinner Rolls

About: Hi I'm PieBaby. I love hosting brunches, baking pies and gardening. Welcome to my Instructables page where everybody can be a kitchen siren.

Hi everyone! Today is going to be a easy one, Fluffy Potato Dinner Rolls! These rolls are so incredible, you just have to give them a try. So delicate, so airy and with a slight saltiness from the butter, whether it's a side to your main dish or on it's own, you and your guest will wipe the whole tray clean.

So let's get to it shall we? :D

Step 1: Ingredients

Ingredients:

2 medium size Russet potatoes, washed and peeled

3 cups of all purpose flour

2 tablespoon of white granulated sugar

1 teaspoon of salt

4 tablespoon of soften salted butter

3/4 cup of whole milk

1 egg

1 packet ( 2 and 1/2 teaspoon) of rapid rise yeast

1/2 cup of warm water

Also:

1/4 cup of milk (for washing before baking)

3 table spoon of salted butter, melted (for brushing baked buns)

Culinary brush

Step 2: Cook & Mashed Potatoes & Bloom Your Yeast

Directions:

First, boil your washed and peeled potatoes in a pot until fork tender. Cutting them into cubes will cook them faster. Once the potatoes are tender enough to be pierce easily with a fork, remove from heat and drain the water.

Immediately mashed them with a masher/ricer or fork until nice and smooth. Set aside and cool a little.

Next, bloom your one packet of yeast with 1/2 of warm water. Stir and wait for 10 to 15 minutes until it is tall and frothy.

Step 3: Mix All the Ingredients Together

Scoop only 1 cup of the mashed potatoes from the pot. (you may either discard or eat the few leftover mashed potatoes)

In a large mixing bowl, pour all of your ingredients together.

Step 4: Mix & Gather

Using your hands, start mixing the ingredients inside your bowl. It will look overly wet at first, but continue mixing the dry ingredients together and it should come together slowly.

Once it starts to clump up into one mass, flour your work surface with some flour. Dump your dough and also ensure to dust some flour at the top of your sticky dough too.

This dough is relatively sticky, just sprinkle a little bit of flour if it gets too impossible to work with. Alternatively, having a plastic bench scraper will help, scraping any dough stuck on your work surface.

Step 5: Knead Into a Ball

As you slowly gather your dough it will start turning into a loose ball.

Add a little more sprinkling of flour and then start kneading for 5 minutes.

Continue kneading until it forms a tight ball. It's alright if the dough has a few bits of potatoes on the surface. Once baked, these small bits will disappear.

Step 6: Proof

Place your dough ball in a clean large mixing bowl and cover with saran wrap.

Let rise/proof for one hour until it doubles in size.

Step 7: Time to Make Rolls!

Once doubled in size, remove and discard the plastic wrap.

Punch the air out of your dough.

You also need to have a 9 by 13 pan or any baking vessel you wish to baked it in.

Step 8: Roll 'em Away

Flour your work surface to prevent any sticking.

Turn over your dough and cut them into 16 equal pieces.

Roll each small dough into a tight little ball and then place them into your 9 by 13 in baking pan.

If you ran out of space, you could use other smaller baking pans to baked them in.

Next, place them in a TURN OFF oven and let them rise in it for 45 minutes to an hour until it doubles in size.

Step 9:

Once your rolls doubled in sized, remove them from your oven.

Turn the empty oven on and preheat to 375 degrees Fahrenheit.

Brush the rolls lightly and gently with milk.

Step 10: Bake

Bake them at 375 for twenty minutes or until light golden brown on top.

Do not overbake this buns or they will turn out dry and crusty.

Step 11: Butter 'em Buns

Once baked and light golden brown in color, brushed them with melted butter, as little or generous as you wish.

Serve immediately.

And you are done, enjoy!!

Step 12:

This buns are incredibly soft and have a light crust that will soften up shortly after being brushed by butter.

For storage (if there's any left that is, which I highly doubt!), I encourage that you wrap them up in pairs with a saran wrap at room temperature for no more than two days. Because they are so tender, ensure to keep them in a container if you are packing them for lunch because any slight bump will squish them easy!

Step 13:

Squish..and it will rise back up!

Step 14:

Step 15:

Potato Speed Challenge

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Potato Speed Challenge

2 People Made This Project!

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27 Comments

0
Vickie SueH
Vickie SueH

3 months ago on Step 12

Thank you for the easy to follow (mostly) recipe. I would make 2 points for non bakers. First, how long to let the dough rise the first time. You mention about 30 minutes for the 2nd rise. Approximately how long for the the first proof? I ended up googling it and it said between 1 1/2 and 2 hours. Second is proofing the yeast.That wouldn't rise until 1/4 tsp sugar was added. Otherwise the rolls were great.

0
PieBaby89
PieBaby89

Reply 3 months ago

The first rise would be an hour. The longest I would let it ride the first time is 1 hour and thirty minutes, any longer it would potentially deflate and collapse from over gasing. Even if you accidentally collapse the dough from over proofing, it will still be usable :)

For the second question, different yeast might react differently. I would highly recommend using a name brand fast-acting yeast. Also, my personal tip, I like to add about a teaspoon of flour together with yeast and water, it helps the yeast gas up and froth more quickly.

I hope that helps! :D

0
pndelgrosso01
pndelgrosso01

9 months ago

Mmmm it looks like the bread that my dad makes

0
bookbeauty1122
bookbeauty1122

9 months ago

These look AMAZING! So fluffy!

0
PieBaby89
PieBaby89

Reply 9 months ago

Thank you Bookbeauty1122!

0
michaelchambers1492
michaelchambers1492

9 months ago

Good afternoon. Glad to post as much as I was to read this post. I am all thumbs in kitchen, but love this recipe. I am very good at eating. Sure wish I had about half a dozen of these with every meal!

0
PieBaby89
PieBaby89

Reply 9 months ago

Thank you Michaelchambers1492! Same here I love making buns and eating store bought buns as well ( the sweet hawaiian rolls from the store is still my favorite for a quick picnic trip!)

0
jppboi
jppboi

Tip 9 months ago

theres a little typo in step 2

0
jeanniel1
jeanniel1

9 months ago

Yummy! I wonder if yams or sweet potatoes would work as well? Would be a neat color!

0
PieBaby89
PieBaby89

Reply 9 months ago

Yes you can! Orange yams, purple sweet potatoes (or sometimes called Ube) are great substitutes too :D

0
bstighe
bstighe

9 months ago

Beautiful!

0
PieBaby89
PieBaby89

Reply 9 months ago

Thank you bstighe!

0
Jeeperron
Jeeperron

9 months ago

These look great! A definate must try!

0
PieBaby89
PieBaby89

Reply 9 months ago

Thank you Jeeperron!

0
ddj0195
ddj0195

9 months ago

Can we substitute dehydrated potato (reconstituted instant potatoes) instead of whole raw potatoes? How about canned potato instead of raw potatoes?

0
PieBaby89
PieBaby89

Reply 9 months ago

Yes you can! If you do use dehydrated potatoes or instant mashed potatoes, do cook and bloom it first so you can measure it accurately before adding it into the flour. Because some potato flakes and powdered instant mashed potatoes need different water ratios. I'm not sure with canned potatoes however, I'm pretty sure they will do just fine but I can't guarantee the taste. Usually I would used canned whole potatoes for quick roasting with sundried tomatoes to cover some of that canned aroma.

0
Oberrw
Oberrw

Question 9 months ago

In the instructions you say: "bloom your one packet of yeast with 1/2 of warm water": is that "1/2 of the water" or "1/2 cup" of the water?

0
PieBaby89
PieBaby89

Answer 9 months ago

Yes ddj0195 has helped with the answer (thanks @ddj0195), bloom your yeast with the 1/2 cup of water. Will do the edit in just a few!

0
ddj0195
ddj0195

Answer 9 months ago

The only time water is called for in the recipe is for blooming the yeast, so use 1/2 cup of warm water.

0
TheIdeaGuy
TheIdeaGuy

Tip 9 months ago

I will definitely try these out, they look super duper good, I will try them out for sure.