Homemade Potato Rolls Recipe makes a soft and tender bread roll that's is slightly sweet. They make perfect dinner buns and great potato bread sliders too.
Prep Time 20mins
Cook Time 25mins
Rising time 2hrs30mins
Total Time 3hrs15mins
Author Hostess At Heart
1cuppotatoesmashed (medium to large)
1package instant yeast(2-1/4 tsp)
4-1/4cupsall-purpose flourmay need an additional 1/2 cup
*2 tablespoons melted butter for brushing roll tops prior to bakingoptional
Caraway or other seedsoptional
Boil a peeled and diced potato in 2 cups of water. Once the potato is cooked, pour the cooking water into a glass measuring cup. Mash the cooked potato and measure out 1 cup.
Combine all of the ingredients into the bowl of an electric stand mixer fitted with the paddle attachment. Mix until the ingredients are well combined. If you don't have enough potato water add lukewarm water.
Change the paddle attachment to the dough hook attachment and allow the mixer to knead the bread for 7 minutes on medium to medium-high. The dough should come away from the sides of the bowl and form a ball. The dough can also be hand-kneaded.
Put the dough in a bowl that’s been oiled or sprayed with non-stick cooking spray. Cover the bowl and let it rise for 90 minutes.
Punch the dough down and shape the rolls. I used a scale to get uniformed size rolls. Put the rolls on a parchment paper-lined baking sheet, 12 to a pan. Cover and allow the rolls to rise for an additional hour. Preheat oven to 350°F.
Brush tops with melted butter and seeds. Bake approximately 20-25 minutes or until brown.
Store at room temperature in an airtight bag or container for up to 3 days.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.