Hot Potato Rolls

Hot Potato Rolls is rated 5.0 out of 5 by 1.
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Prep Time: 200 minutes
Cook Time: 60 minutes
Servings: 12

Popular in Ireland, among other places, potato bread is made by replacing some of the wheat flour with potatoes. In this recipe, the potatoes are passed through a ricer, which results in tender, fluffy rolls that pair well with almost any dish.

Ingredients:

  • 2 medium russet potatoes (about 12 oz./375 g total weight), peeled and cut into 1-inch (2.5-cm) pieces
  • 1 Tbs. active dry yeast
  • 1/2 cup (3 1/2 oz./100 g) sugar
  • 6 to 6 1/2 cups (30 to 33 oz./875 to 940 g) all-purpose flour, plus more as needed
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
  • 2 Tbs. kosher salt
  • 1 Tbs. fresh lemon juice
  • 2 eggs
  • Melted unsalted butter for brushing
  • Flaky sea salt for sprinkling

Directions:

Place the potatoes in a large saucepan and add water to cover. Bring to a boil over medium-high heat and cook until the potatoes are tender, 10 to 12 minutes. Drain the potatoes, reserving 2 cups (16 fl. oz./500 ml) of the water. Press the potatoes through a potato ricer into a bowl and let cool completely.

In the bowl of a stand mixer, combine the 2 cups reserved potato water, the yeast and 2 tsp. of the sugar; let stand until the mixture is foamy, about 5 minutes. Stir in the potatoes, 3 cups (15 oz./420 g) of the flour, the butter, kosher salt, lemon juice, eggs and remaining sugar. Using the flat beater, beat on medium speed until smooth. Gradually beat in the remaining 3 to 3 1/2 cups (15 to 17 oz./420 to 490 g) flour until a soft dough forms.

Turn the dough out onto a heavily floured work surface, then knead until smooth and elastic, 2 to 3 minutes, sprinkling with additional flour as needed. Spray a large bowl with nonstick cooking spray. Place the dough in the bowl, turning to evenly coat with the cooking spray. Cover and let rise in a warm, draft-free place (about 75°F/24°C), until doubled in size, about 2 hours.

Line a baking sheet with parchment paper and lightly spray the parchment with nonstick cooking spray.

Divide the dough into 24 equal pieces. Roll each piece into a ball and arrange evenly on the prepared baking sheet. Cover and let stand in a warm, draft-free place until puffed, about 45 minutes.

Preheat an oven to 350°F (180°C). Bake the rolls until golden brown, 25 to 30 minutes. Brush with melted butter, sprinkle with flaky sea salt and serve. Makes 24 rolls; serves 12.

Recipe credit: Hoffman Media

Rated 5 out of 5 by from Just like Grandma used to make! I made the hot potato rolls for St. Patrick’s Day and they turned out fantastic. Followed the directions as written except for using rapid rise yeast. Note: rapid rise yeast will work with liquids at 65 degrees. If you are using regular yeast, you might want to warm the reserved liquid from boiling potatoes to 110 degrees. (The recipe is silent on whether or not to warm the reserved water.) The result was beautifully browned fluffy rolls.
Date published: 2021-03-18
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