Can I make these rolls without a stand mixer?

Absolutely! You can mix the dough by hand using a wooden spoon and then knead on a floured surface for about 10-15 minutes. It requires more elbow grease, but many bakers prefer the hands-on approach for feeling when the dough reaches the right consistency.

Why are my rolls dense instead of fluffy?

Dense rolls usually mean either the dough didn't rise enough or it was over-kneaded. Make sure your yeast is fresh and active, and that you're giving the dough adequate time to rise in a warm environment. Also, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour.

Can I use russet potatoes, red potatoes, or another variety?

Yes! Russet potatoes work wonderfully because of their high starch content, but you can use red potatoes, Yukon golds, or whatever you have on hand. Each variety will impart slightly different flavor and moisture levels, but all will create delicious rolls.

Is there a substitute for shortening in this recipe?

Can I make these rolls without a stand mixer? Absolutely! You can mix the dough by hand using a wooden spoon and then knead on a floured surface for about 10-15 minutes. It requires more elbow grease, but many bakers prefer the hands-on approach for feeling when the dough reaches the right consistency. Why are my rolls dense instead of fluffy? Dense rolls usually mean either the dough didn't rise enough or it was over-kneaded. Make sure your yeast is fresh and active, and that you're giving the dough adequate time to rise in a warm environment. Also, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour. Can I use russet potatoes, red potatoes, or another variety? Yes! Russet potatoes work wonderfully because of their high starch content, but you can use red potatoes, Yukon golds, or whatever you have on hand. Each variety will impart slightly different flavor and moisture levels, but all will create delicious rolls.

Dinner Potato Rolls Recipe

Description

Dinner Potato Rolls are incredibly soft, fluffy rolls made with mashed potatoes and potato water for extra moisture and tenderness. These homemade rolls are perfect for any meal, offering a rich, buttery flavor and a pillowy texture that make them a favorite side for family dinners or holiday gatherings.

Ingredients

Units Scale

Potato Mixture

- 3/4 cup peeled and diced potatoes
- Water (enough to cover potatoes for boiling)

Dough

1/2 cup reserved potato water (from boiling potatoes)
1/2 cup warm whole milk
2 1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
3 1/2 cups bread flour
1/2 cup all purpose flour
1 teaspoon salt
3 tablespoons shortening
3 tablespoons salted butter, room temperature

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Instructions

Cook and Mash the Potatoes: Add peeled and diced potatoes to a small saucepan and fill with enough water to cover them. Bring to a boil over medium-high heat and cook until potatoes are fork tender. Drain the potatoes, reserving 1/2 cup of the potato water. Mash the potatoes and set aside to cool.
Proof the Yeast: In the bowl of a stand mixer fitted with a whisk attachment, combine warm milk, active dry yeast, and sugar. Lightly whisk together and allow to proof for around 5 minutes, until the mixture turns bubbly.
Mix the Dry Ingredients: Swap to a dough hook, then add bread flour, all purpose flour, and salt to the proofed yeast mixture. Mix until combined; the texture will be clumpy and sandy.
Add Liquids and Fats: Add in the reserved potato water and mix, followed by the cooled mashed potatoes, shortening, and softened butter. Knead the mixture until a dough begins to form. The dough may seem dry at first, but continue kneading to bring it together.
Knead the Dough: Continue kneading the dough with the mixer on medium speed for 10-15 minutes, until the dough is smooth and stretches without breaking easily.
First Rise: Shape the dough into a ball and place it in a large greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
Shape the Rolls: Once the dough has risen, punch it down and turn it onto a lightly floured surface. Press it into a rectangle and cut it into 16 even squares. Roll each piece, pinching and shaping until smooth.
Second Rise: Place the shaped dough balls into a greased 9×13″ baking dish. Cover loosely and let rise 45 minutes to 1 hour, until noticeably puffed.
Bake the Rolls: Preheat the oven to 350°F towards the end of the rise time. Once risen, bake the rolls on the center oven rack for 20 to 25 minutes, until golden brown and fully baked through.

Notes

Ensure the mashed potatoes are cooled before adding to the dough to avoid killing the yeast.
For fluffier rolls, use bread flour instead of just all-purpose flour as it gives extra structure and lift.
The dough might seem dry initially but will become soft after thorough kneading.
Brush with extra melted butter after baking for even more flavor.

Nutrition

Serving Size: 1 roll
Calories: 140
Sugar: 1g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 8mg