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Introduction: The Warmth of Home in Every Bite

These homemade potato rolls are a soft, fluffy delight that will quickly become a family favorite. With the perfect balance of yeast, honey, and mashed potatoes, they are wonderfully tender and slightly sweet. Perfect for any meal or event, these rolls can be enjoyed as a side, snack, or even used for sandwiches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 12 -16 rolls
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium russet potato
  • ½ cup potato water from cooking the potato
  • 1 ½ cups whole milk warmed
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon honey
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 5 ½ - 6 cups all-purpose flour

Method
 

  1. Prepare the Potato: Begin by washing the russet potato thoroughly. Place it in a pot with water and bring it to a boil. Once soft, drain the potato, reserving ½ cup of the water, and mash the potato until smooth.
  2. Activate the Yeast: In a small bowl, combine the potato water (warmed) with honey and active dry yeast. Let it sit for about 5 minutes, allowing it to froth and activate.
  3. Mix the Ingredients: In a large mixing bowl, combine the mashed potato, warmed whole milk, and canola oil. Stir in the yeast mixture.
  4. Add the Flour: Gradually add flour, one cup at a time, stirring until the dough comes together. You may need more or less flour depending on the moisture content of the mashed potato.
  5. Knead the Dough: Turn the dough onto a floured surface and knead for about 8–10 minutes until it is smooth and elastic.
  6. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
  7. Shape the Rolls: Punch the dough down and divide it into small pieces, rolling each piece into a smooth ball. Arrange the rolls in a greased baking dish.
  8. Second Rise: Cover the shaped rolls with a cloth and allow them to rise for 30 minutes, or until puffed up.
  9. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
  10. Serve and Enjoy: Remove the rolls from the oven, brush with butter if desired, and serve warm. Enjoy the soft, pillowy texture and subtle sweetness!

Notes

  • Make-Ahead: If you want to prepare these rolls ahead of time, you can refrigerate the dough after the first rise. Shape the rolls, cover them, and place them in the fridge overnight. In the morning, let them come to room temperature for 30 minutes before baking.
  • Freezing: These rolls freeze well. Once baked and cooled, store them in a freezer-safe bag or container. Reheat in the oven for 5–10 minutes at 350°F (175°C).
  • For a Crispier Top: Brush the tops of the rolls with melted butter before baking for an extra golden finish.
  • Yeast Troubleshooting: Ensure the potato water is warm, not hot, to properly activate the yeast. If the yeast doesn’t froth, it may be expired, and you should try with a fresh packet.
  • Flavor Variations: For added flavor, consider incorporating fresh herbs like rosemary or thyme into the dough.