Ready for the softest, most perfect dinner rolls recipe? This Pull-Apart Potato Rolls recipe will become your new go-to for special occasions, holiday meals, or any occasion!
Incorporating mashed potatoes into the bread dough helps create super light, fluffy rolls that are simply irresistible.
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How do Potatoes Help Create Soft and Fluffy Bread?
Potatoes help attract and retain moisture, even better than flour, which helps create a moister bread dough. Moister dough helps create lighter, airer rolls.
Potatoes also help yeast breads rise a bit faster and fluffier. There’s probably a lot of science behind this aspect, however, the important part for us home bakers is anything that can cut down on the time it takes for the bread to rise while creating a fluffier bread is fine and dandy!
The potatoes help create a soft dough that will produce such a delicious roll that will for sure become a family favorite. These rolls are highly requested in my family and always have a spot on the table at our holiday dinner!
Mashed Potatoes vs Potato Flakes
For this recipe, 6 ounces or ¾ cup of plain potato that’s been mashed is used. I chose to say “potato that’s been mashed” rather than mashed potatoes because mashed potatoes typically refers to a side dish of potatoes with added butter, cream or milk and seasonings.
I wouldn’t recommend using prepared mashed potatoes with these (or other) added ingredients for this recipe. These will change the consistency of the bread.
Rather, use a potato or potatoes (depending on the size) that’s been boiled until soft then mashed. Nothing added.
I have not tried this recipe using instant mashed potatoes or potato flakes, so I do not know if it’ll work. I would recommend sticking to the recipe the way it’s written for best results.
I would recommend using a potato ricer to mash the potatoes, if you have one. This is such a great tool to have when making potatoes.
While boiling the potatoes, they are ready once a paring knife can pass easily through the potatoes. I like to cut the potatoes into halves or quarters and press through the ricer, No need to remove the skin, as it will not pass through the ricer.
Recommended equipment for this Potato Roll Recipe:
- I highly recommend a kitchen scale for any baking recipe, but especially for bread recipes. Dry ingredients measured by weight versus volume (such as cups) will yield more precise measurements which will produce better results. In this recipe, I recommend using the kitchen scale to weigh the ingredients but also to weigh the 18 pieces that need to be cut from the dough to make individual rolls. I like to weigh the entire dough then divide that number by 18 to obtain the weight of each of the dough balls. This helps ensure evenly sized rolls.
- You will need a mixing bowl in which to make the dough. I recommend making this in the bowl of a stand mixer using the dough hook. This is much easier than kneading the dough by hand. If you do not have a stand mixer, this dough can be kneaded by hand. Be sure you have a clean work surface on which to place the dough. I have not tried making these rolls in a bread machine, so I do not know how that would work in terms of results
- You will need a small saucepan or microwave-safe bowl in which to melt the butter. I call this out because there are a few different times during the course of making this recipe when the melted butter will be used to 'brush surface of dough' and 'brush tops of rolls' once baked. Having a small saucepan or dish in which you can heat the butter a few times is important. You will also need a small saucepan for boiling the potato in the beginning, so it plays double duty in this recipe!
FAQs
I recommend using Yukon Gold potatoes for the best flavor and color. Russet potatoes can also be used. One large or two small-medium potatoes should yield 6 ounces of mashed potato.
I have not tried making this recipe with sweet potatoes, although that could be a great recipe variation! The addition of sweet potatoes may increase the dough rise time of this recipe.
I have not tried this recipe using instant mashed potatoes or potato flakes, so I do not know if it’ll work. I would recommend sticking to the recipe the way it’s written for best results.
If you do not have a potato ricer, I would recommend draining the boiled potatoes and waiting several minutes until the potatoes are cool enough to touch. Peel the skin then place the peeled potatoes back into the pot in which you boiled them.
A great way to mash the potatoes without a ricer is to use a potato masher. Simply mash until no chunks remain. Or, use a fork to mash until smooth.
Yes. The bread flour helps create more structure within the bread and give it a bit more chew, however, if you only have all-purpose flour, it’ll work fine.
Simply substitute the bread flour for all-purpose flour in equal amounts.
I have not tried to make this recipe gluten-free. If you would like to try it, I would recommend using a gluten-free cup-for-cup or measure-for-measure flour such as Bob’s Red Mill.
Leftover rolls can be stored at room temperature in a large ziplock bag for up to 4 days or they may be frozen for up to 3 months. Thaw at room temperature then toast.
Look for more bread recipes ? Give these a try:
- Traditional Irish Soda Bread - If the idea of baking bread at home frightens you because of the yeast, this Irish Soda Bread recipe is the perfect bread recipe for you. There's no yeast to leaven it! It comes together quickly, too.
- English Muffins: Making homemade English Muffins from scratch will take breakfast to the next level. Packed with the traditional nooks and crannies we all expect in this breakfast staple, these English Muffins will be your new favorite to bake on the weekend and eat all week long.
- Brioche Buns: This recipe for Brioche Burger Buns will be the magical answer to creating the perfect burger experience. These rolls are light and airy. And, they come together in just a few hours, so you can skip the extra run to the grocery store for hamburger buns and instead make your own in time for burger night!
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Ingredients
- 1 6 ounce medium Yukon Gold potato scrubbed
- 1 cup whole milk
- ½ cup unsalted butter melted
- 1 ½ cups all-purpose flour
- 2 ¼-ounce envelopes * active dry yeast about 4½ teaspoons
- 3 heaping tablespoons granulated sugar
- 2 large eggs beaten to blend
- 1 large egg yolk beaten to blend
- 2 ⅔ cups bread flour + more as needed
- 1 tablespoon kosher salt
For topping
- ¼ cup unsalted butter melted
- 1 tablespoon flaky sea salt
Instructions
- Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30–40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won’t go through; discard peels).
- Mix milk and ¾ cup riced potato in the bowl of a stand mixer with whisk or whisk attachment until no lumps remain. Add ½ cup melted butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
- Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly). Pro Tip: If your kitchen is cold, I recommend placing the dough in a cold oven with just the light on. This creates just enough warmth to allow the dough to rise well.
- To the dough, add eggs, egg yolk, 2 ⅔ cups bread flour, and 1 tablespoon kosher salt and mix on medium-high with dough hook, adding more bread flour if needed if dough is sticking to sides of the bowl, until dough is smooth and elastic and pulling away from the sides of the bowl, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1½ times its initial size).
- Turn out dough onto a lightly oiled surface (I use vegetable oil) and divide into 18 pieces. Pro Tip: To get dough balls that are all the same size, I recommend weighing the dough on a kitchen scale then dividing the total weight by 18. Weigh each piece, breaking off more or less dough, to achieve the correct measurement. Roll each into a ball by cupping your hand around the dough ball in the shape of a letter C, with your pinky finger against the counter and your thumb and forefinger on top of the ball. Circle your hand quickly around the dough while keeping your hand on the counter to form the dough into a smooth ball. Brush a 13x9 inch baking dish with butter and place balls side by side in dish in 6 rows of 3 (rolls will be touching). Brush tops with more melted butter. Let sit, uncovered, in a warm spot 1 hour.
- Preheat oven to 400°F. Carefully and gently brush dough again with melted butter and sprinkle with flaky salt. Bake rolls until deep golden brown, 15–20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.
Notes
- Store cooled rolls at room temperature in a ziplock bag or airtight container for up to 4 days.
- Recipe from Bon Appetit
- *Instant yeast or rapid-rise yeast may be substituted for active dry yeast in equal amounts. Rise times may be less with instant or rapid-rise yeast
Nutrition
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Christine
Thank you for this recipe, Kimberlee!! Delicious rolls went very well with beef stew. My family loved them!
Kimberlee Ho
Fantastic! I bet the stew was soooo good with those rolls on the side - yum! Appreciate you baking and sharing!