Mine is a family of carb lovers, and the dinner rolls are always the first thing to go at any meal, holiday or otherwise.
This is especially true when these potato rolls are on the menu. Mashed potatoes make the rolls extra-soft and fluffy. I top them with some honey butter and they disappear like magic.
Since I’m already making mashed potatoes for Thanksgiving dinner, I just make a little extra to use in these dinner rolls. They’re also great with sweet potatoes if you feel like switching things up!
If you are new to bread baking or don’t bake very often, this is a good recipe to have in your back pocket. The mashed potatoes make the dough very forgiving even if you over-knead or under-knead the dough a little.
In the unlikely event that you have leftover rolls after your holiday meal, put them to good use as mini-sandwich sliders the next day!
Potato Dinner Rolls Recipe
If you're not already making mashed potatoes for your meal, roast or boil one large (12 ounce) russet potato to use in this recipe.
I usually make this recipe with unseasoned mashed potatoes that haven't been mixed with butter or dairy, but have also made them with leftover seasoned mashed potatoes. With seasoned mashed potatoes, you may end up needing to use a little extra flour.
Ingredients
For the rolls:
- 1/2 cup water, room temperature
- 2 1/4 teaspoon (1 packet) active-dry or instant yeast
- 1 teaspoon plus 1/3 cup sugar, divided
- 1 cup mashed potatoes
- 1/4 cup milk
- 6 tablespoons regular salted butter, melted and cooled
- 2 large eggs
- 2 1/2 teaspoons minced fresh rosemary leaves
- 1 1/2 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour
- 1/4 cup regular salted butter, room temperature
- 2 tablespoon hone
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