Combining the deliciousness of potatoes with homemade dinner rolls, this recipe for Potato Dinner Rolls are perfect for accompanying a homecooked meal or a delicious pot of soup. You can use up some leftover mashed potatoes that you might have in the fridge to create this recipe if you like.
In many areas of the world, a meal is not a meal unless it is accompanied by some sort of bread. In the Southern United States for a long time, the bread of choice was cornbread. In the Southwest United States or in Mexico, the bread that most people serve with dinner is tortillas. In parts of Eastern Europe, dark brown rye bread is popular, and in the Mediterranean and in Central Asia, pita bread is the most popular.
Potato Dinner Rolls Recipe
- Fork or a potato masher
- Small bowl
- Electric stand mixer with a dough hook
- Mixing bowl
- Pastic wrap
- Tea towel
- 3 pcs 9x13" baking pans
- Very sharp knife
- Clean dish towels
- 3/4 cup mashed potatoes We used three small potatoes
- 1 stick butter
- 2 cups buttermilk
- 2 packs yeast
- 2 pcs eggs
- 2 tbsp sugar
- 3 tsp salt
- 8 cups all-purpose flour
- Peel and chop the potatoes into bite-sized pieces.
- Put the potatoes in a saucepan and cover them with water.
- Cook over medium heat until the potatoes are soft when you poke them with a fork.
- Remove them from the heat, and drain off the cooking water.
- Using a fork or a potato masher, mash the potatoes and let them cool until they are warm.
- In a small bowl, microwave the butter for about thirty seconds until it is melted. Let it cool to room temperature.
- In the bowl of an electric stand mixer with a dough hook, add the buttermilk and the eggs.
- Stir the eggs with a fork to break them up and combine them with the buttermilk.
- Sprinkle the yeast on top of the buttermilk-egg mixture.
- Let it sit for about 15 minutes to let the yeast develop.
- After the time has passed, stir in the sugar, butter, and salt. Mix well.
- Add about half of the flour and turn on the mixer to combine the ingredients.
- Add the rest of the flour gradually, about a cup at a time.
- When the dough comes together and starts to clean the bowl, start counting the time for kneading.
- You want to knead the dough for about ten to twelve minutes, or until the dough ball becomes smooth and elastic.
- Push the dough to the side of the mixing bowl and pour a little bit of oil, about two tablespoons, along the side and underneath the dough ball.
- Turn the dough ball to coat it all over with oil.
- Cover the bowl with plastic wrap and a tea towel and set the dough in a warm place (about 70 to 80 degrees) to rise.
- Let the dough rise for about an hour and a half, or until it is doubled in volume.
- Grease three nine by thirteen baking pans or spray them with cooking spray.
- Punch down the dough and turn it out onto a lightly floured surface.
- Shape the dough into a long log shape.
- Using a very sharp knife, cut the dough into thirds.
- Cut each third of the dough into four equal pieces and cut each of those four pieces into three pieces.
- Shape the dough into balls by rolling the rough, cut edges underneath the dough ball.
- Place the dough balls into the pans, placing twelve rolls in each pan.
- Repeat until you have used all the dough.
- Cover the baking pans with clean dish towels and let them rise in a warm place for about an hour.
- Preheat the oven to 375 degrees.
- Bake the rolls in the hot oven for about 15 to 20 minutes or until the tops are lightly browned.
- Remove the pans from the oven and brush with melted butter. Serve.