Potato Rolls

These fluffy potato rolls are perfect for an elaborate dinner … served with hot soup!

These photographs don’t do justice to the recipe for Potato Rolls.

Blame me for being impatient, non-creative and downright lazy for that.

But please, do not turn away from making these damningly delicious potato bread rolls! 😀 

On it’s own, I’d ay these rolls are fine. But paired with a spicy soup like my Moroccan chickpea soup or Mexican lentil soup – you’ve got a whole meal! Unlike regular bread, these potato rolls are denser. The dough is much more sticky and I’d be surprised if you didn’t make a mess! 😀 But I guess its all worth the troubles, for you have just made the best potato rolls ever!

Potato Rolls Recipe

You’ll need –

With a fork, mash up the potatoes real nice (you can also pas through a potato ricer)

Add olive oil to the mashed potatoes and mix well

Meanwhile, dissolve sugar & yeast in warm water. Let it rest for 5 minutes (If you’re using active dry yeast, the mixture should become frothy)

Add the yeast mixture to the mashed potatoes

Mix well.

Mix flour, salt, garlic powder in a bowl and add the warm potato-yeast liquid.

Mix well with a fork and continue to knead for 15 minutes until it becomes smooth and elastic. (I kneaded with my hands. But it was very messy. If you have an electric mixer / food processor, you can just knead your dough in that. Resist the urge to add more flour even if the dough is very sticky. Instead, use more oil to prevent the dough from sticking to your hands). Place in well oiled bowl.

Cover and place in warm spot for 1-2 hours. The dough won’t double completely, but it will rise and look significantly plump

If you want to shape like a loaf, you can do so. But I simply divided the dough into equal portions, rolled and placed in the disposable baking paper molds.

Again cover and let the potato rolls rise for 30-45 minutes.

Brush the top with melted butter / eggwah / cream / milk

Bake a 200 C for 40 minutes or until the insides are fully cooked through. Serve hot with soup or stew.

Potato Rolls

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• Author: Kavitha
• Prep Time: 2 hours
• Cook Time: 45 mins
• Total Time: 2 hours 45 mins
• Yield: 12 mini rolls 1x

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Ingredients

• 2 cups All Purpose Flour
• 1/4 teaspoon Salt (adjust to taste)
• 1 teaspoon Garlic Powder (or other herb you like)
• 1 large Potato, well cooked and peeled
• 3 Tablespoons Olive Oil or Vegetable Oil
• 1 teaspoon Instant Yeast (or 1.5 teaspoons active dry yeast)
• 1/3 cup Warm Water

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Instructions

1. With a fork, mash up the potatoes real nice (you can also pass through a potato ricer)
2. Add olive oil to the mashed potatoes and mix well
3. Meanwhile, dissolve sugar & yeast in warm water. Let it rest for 5 minutes (If you’re using active dry yeast, the mixture should become frothy)
4. Add the yeast mixture to the mashed potatoes & Mix well.
5. Mix flour, salt, garlic powder in a bowl and add the warm potato-yeast liquid.
6. Mix well with a fork and continue to knead for 15 minutes until it becomes smooth and elastic. (You can knead with hands but it gets very sticky and messy. If you have an electric mixer / food processor, you can just knead your dough in that. Resist the urge to add more flour even if the dough is very sticky. Instead, use more oil to prevent the dough from sticking to your hands / bowl).
7. Place in well oiled bowl. Cover and place in warm spot for 1-2 hours. The dough won’t double completely, but it will rise and look significantly plump
8. If you want to shape like a loaf, you can do so. Or for making individual rolls, simply divided the dough into equal portions, roll and placed in the disposable baking cups. (Or place in well greased pan 1 inch away from each other)
9. Again cover and let the potato rolls rise for 30-45 minutes.
10. Brush the top with melted butter / egg-wash / cream / milk
11. Bake a 200 C for 40 minutes or until the insides are fully cooked through.

Note

1. You can add other herb to the flour as well
2. These rolls are denser, so once the dough is mixed, try to use as less flour as possible to roll them.
3. Every oven varies so keep an eye out from 30th minute onwards. If uing convection oven, bake for longer time at 180C. If your potato rolls look like they’re burning but insides are not fully cooked ye, cover with aluminium wrap

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suggested equipment for this recipe: paper molds for baking

Other bread recipes you must try –

Veggie Swirl Bread

Garlic Dough Balls

Hokkaido Milk Bread