Potato Rolls
Tender, pillowy potato rolls with a light golden top — mashed potatoes in the dough keep these incredibly soft and moist. Perfect dinner rolls.
Ingredients
- 0.3 cup warm water
- 1 tbsp sugar (for yeast)
- 2 pkgs active dry yeast
- 1 cup buttermilk
- 1 cup mashed potatoes
- 0.3 cup melted butter
- 1 count large egg
- 1 tbsp sugar
- 1 tsp salt
- 4 cup all-purpose flour
- 2 tbsp melted butter, for brushing
Instructions
- 1
Combine warm water, 1 tbsp sugar, and yeast in a small bowl. Stir and let stand until foamy, about 5 minutes.
- 2
In a large bowl, mix buttermilk, mashed potatoes, melted butter, egg, sugar, and salt. Stir in yeast mixture and 1 cup flour.
- 3
Add remaining flour 1 cup at a time until dough is stiff enough to knead. Knead on a floured surface 4–5 minutes until smooth and elastic.
- 4
Turn into a lightly oiled bowl, cover, and let rise 1 hour until doubled.
- 5
Grease 24 muffin tins. Gently punch down dough and push out air bubbles. Pinch off 1-inch balls and place 3 balls in each muffin cup. Cover and let rise 30–40 minutes.
- 6
Bake in a preheated 350°F (175°C) oven for 10–15 minutes until golden. Brush immediately with melted butter. Serve warm.