INGREDIENTS:
1/4 cup melted salted butter
2 tablespoons sugar
1 cup baked potatoes (2 medium potatoes)
1/2 cup warm milk
2 1/4 teaspoons dry yeast (1 packet)
4 cups total – flour
1 teaspoon salt
1 large egg, beaten (egg wash)
INSTRUCTIONS:
Use the yeast: In a large mixing bowl, combine the warm milk, melted butter, sugar and yeast.
Let it sit for 10 minutes until the yeast starts to foam.
Add potatoes: Add the fried potatoes to the yeast mixture and mix well.
Mix the flour and salt: Slowly add the flour and salt to the mixture and mix until a dough forms.
Kneaded dough: Place the dough on a floured surface and knead for 5-7 minutes until smooth and elastic.
First proof: Place the dough in a bowl filled with oil, cover with plastic wrap or a tea towel and let it rise in a warm place for 1-2 hours or until it doubles in size.
Recipe: Knead the dough and divide it into equal pieces. Form each piece into a ball and place it in a pan filled with oil, leaving space between each roll.
Second proofing: Cover the rolls and let them rise for another 30-45 minutes or until they have doubled in size.
Preheat your oven to 190°C.
Washing with egg white: Wash the top of the roll with egg white.
Room Temperature:
How: Let the rolls cool completely, then store in an airtight container or zip-top bag.
How long: Up to 3 days.
Tip: Add a paper towel inside the container to absorb excess moisture and prevent sogginess.
Freezer:
How: Let the rolls cool fully, then wrap individually in plastic wrap or foil. Place in a freezer-safe bag or container.
How long: Up to 3 months.
To reheat: Let thaw at room temp, then warm in a 300°F (150°C) oven for 8–10 minutes or microwave for 15–20 seconds.
Fridge (not recommended):
Storing rolls in the fridge can dry them out faster, so it’s best to avoid unless absolutely necessary.
Variations:
1. Garlic Herb Rolls:
Add 1–2 teaspoons of dried herbs (like rosemary, thyme, or Italian seasoning) and a minced garlic clove to the dough.
Brush with garlic butter after baking.
2. Cheese-Stuffed Rolls:
Place a cube of mozzarella, cheddar, or feta inside each dough ball before the second rise.
3. Sweet Potato Rolls:
Swap the mashed potatoes with mashed sweet potatoes for a slightly sweet twist. Add a touch of cinnamon or nutmeg for warmth.
4. Honey Butter Rolls:
Replace the sugar with honey, and brush the tops with a honey-butter mix after baking.
5. Whole Wheat Version:
Use half whole wheat flour and half all-purpose flour. Add an extra tablespoon of liquid if needed, as whole wheat absorbs more moisture.
Tips for Success:
Use starchy potatoes: Russets or Yukon Golds give the fluffiest texture.
Don’t over-flour: Add flour gradually—too much will make dense rolls.
Warm place for rising: An oven with the light on or a slightly pre-warmed microwave works great.
Make ahead: Shape rolls, cover, and refrigerate overnight. Let come to room temp before baking.
Double batch tip: Bake one tray, freeze the other after shaping. Thaw and rise when ready to bake.
Per Roll (approximate):
Calories: 180
Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 28g
Sugars: 2g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg
Sodium: 180mg
Note: These values can vary depending on the exact ingredients used (type of flour, size of potatoes, etc.).
If you’re adding cheese, herbs, or butter on top, that’ll bump up the fat and calorie count.