Description
Fluffy and flavorful garlic butter potato rolls made with mashed potatoes mixed into the dough for extra softness and a subtle sweetness. These homemade rolls are perfect as a side for any meal and are brushed with a fragrant garlic parsley butter for an irresistible finish.
Ingredients
Potato Dough
- 1 – 15 ounce Russet potato, peeled and chopped
- ¼ cup butter, softened
- ¼ cup whole milk
- ½ cup potato cooking water
- 1 tablespoon granulated sugar
- 2 ½ teaspoons active dry yeast
- 2 large eggs
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
Garlic Butter Topping
- 1 tablespoon butter
- 1 small garlic clove, very finely minced
- 1 teaspoon finely minced parsley
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes into a small pot and cover with water. Bring to a boil over high heat, cover, and boil for about 10 minutes until the potatoes are tender when pierced with a fork.
- Reserve Cooking Water: Remove ½ cup of the potato cooking water and set aside. Drain the remaining water from the pot and return the potatoes to the pot.
- Mash Potatoes: Add the softened butter and whole milk to the potatoes. Mash thoroughly using a potato masher until smooth and creamy.
- Bloom Yeast: In a large bowl or the bowl of a stand mixer, combine the reserved potato cooking water (make sure it is lukewarm, around 100-110°F) and sugar. Sprinkle the active dry yeast over the top and let it stand for 5 minutes until foamy and activated.
- Add Potatoes and Eggs: Add the mashed potatoes and eggs to the yeast mixture. Mix gently with a wooden spoon or dough hook attachment until combined.
- Add Flour and Salt: Add the all-purpose flour and salt to the bowl. Mix until the dough forms a loose ball. If mixing by hand, turn the dough out onto a floured surface and knead for 5 minutes. If using a stand mixer, continue mixing with the dough hook for 3 minutes.
- First Rise: Transfer the dough to a large bowl lightly coated with oil, turning the dough a few times so it is lightly greased all over. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until doubled in size. Alternatively, place it inside an oven with only the oven light turned on for gentle warmth.
- Prep Baking Dish: Line a 9×11 inch baking dish with parchment paper and lightly oil the parchment paper and sides of the dish.
- Shape Rolls: Punch down the risen dough and divide it into 15 equal portions. Shape each portion into a smooth ball and place them seam side down in the prepared baking dish in 5 rows of 3 buns.
- Second Rise: Cover the baking dish with a clean kitchen towel and let the rolls rise again in a warm place for 45 minutes until puffed.
- Preheat Oven: Remove the rolls from the oven if you used it for rising. Place a rack in the middle of the oven and preheat to 350°F (175°C).
- Bake: Bake the rolls uncovered for 30-35 minutes until golden brown and puffed up. Remove from the oven and allow them to cool in the pan for a few minutes before removing.
- Make Garlic Butter: In a small frying pan over medium-low heat, melt the butter. Add the finely minced garlic and cook for 30 seconds until fragrant but not browned. Remove from heat and stir in the minced parsley.
- Brush Rolls: Generously brush the garlic parsley butter over the warm rolls just before serving for a delicious, aromatic finish.
Notes
- Use lukewarm water for blooming yeast (not too hot or it may kill the yeast).
- The mashed potato in the dough keeps the rolls soft and moist for days.
- You can substitute whole milk with 2% or plant-based milk if preferred.
- To store, keep rolls in an airtight container at room temperature for up to 3 days or freeze for longer keeping.
- If you do not have fresh parsley, you can substitute with dried parsley but use less (about ½ teaspoon).
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
