Ingredients — 10–12 Rolls
Potato Dough
- 1 medium potato, about 200 g, peeled
- 4 cups (500 g) all-purpose flour
- 2¼ tsp (7 g) active dry yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- ¾ cup (180 ml) warm milk
- 2 large eggs
- 3 tbsp (42 g) melted butter
- 2 tbsp vegetable oil
Egg Wash
- 1 egg
- 1 tbsp milk
For Finishing
- 1 tbsp melted butter
Instructions
1. Cook the Potato
Peel and cut the potato into chunks. Boil for 15–20 minutes, until completely tender.
Drain well and mash until smooth. Let it cool until warm.
2. Activate the Yeast
Mix the warm milk, yeast, and 1 tsp of the sugar.
Leave for 5–10 minutes until slightly foamy.
3. Mix the Wet Ingredients
In a large bowl, combine the mashed potato, eggs, melted butter, oil, remaining sugar, and yeast mixture.
Whisk until well combined.
4. Add Flour
Add the flour and salt gradually, mixing until a soft dough forms.
The dough should be slightly sticky but manageable.
5. Knead
Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
Avoid adding too much extra flour because it can make the rolls heavy.
6. First Rise
Place the dough in a lightly greased bowl and cover.
Let rise in a warm place for 1–1½ hours, or until approximately doubled in size.
7. Shape
Gently deflate the dough and divide it into 10–12 equal pieces.
Shape each piece into a smooth ball and place them in a greased baking pan.
8. Second Rise
Cover and let the rolls rise for another 30–45 minutes, until puffy.
9. Apply Egg Wash
Whisk 1 egg with 1 tbsp milk and gently brush the tops of the rolls.
10. Bake
Preheat the oven to 350°F (175°C).
Bake for 18–23 minutes, until golden brown.
Immediately brush the hot rolls with melted butter.
Let them cool for 10–15 minutes before serving.
Cooking Details
- Oven: 350°F / 175°C
- Baking time: 18–23 minutes
- First rise: 1–1½ hours
- Second rise: 30–45 minutes
- Yield: 10–12 rolls
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: Milk and butter
- Wheat/Gluten: All-purpose flour
- Soy: Usually none, but check packaged ingredients
Nut-free: The recipe contains no nuts as written. For someone with a severe allergy, check packaging for cross-contact warnings.
Approximate Nutrition Per Roll
Based on 12 rolls:
- Calories: 210–230 kcal
- Protein: 5–6 g
- Carbohydrates: 32–35 g
- Fat: 7–8 g
- Fiber: 1–2 g
- Sugar: 4–5 g
- Sodium: 250–320 mg
These values are approximate and depend on the exact ingredients and roll size.
Q&A
Can I use leftover mashed potatoes?
Yes, as long as they are fairly plain and not extremely wet.
Why are my rolls dense?
Usually because of too much flour, inactive yeast, or insufficient rising time.
Can I use instant yeast?
Yes. You can mix it directly with the flour.
Can I make them without the egg wash?
Yes. Brush with milk or melted butter instead, although the crust may be less glossy.
Can I freeze them?
Yes. Cool completely, seal airtight, and freeze for up to about 2–3 months for best quality.
How do I keep them soft?
Store completely cooled rolls in an airtight container or sealed bag at room temperature.