Potato Rolls

Recipes

Use up those left-over mashed!

Can use mashed sweet potatoes or any mashed potato.

If using highly seasoned or salted mashed, adjust the salt in formula.

 

Yield:  3 doz 2oz rolls

Ingredients:

2 cups        mashed potatoes, room temp

1 ½ cup    whole milk, warmed to 100-110 F

4 tsp        instant dry yeast 

1 cup        granulated sugar

4 each        large eggs

1 TBS        Chef’s Blend sea salt seasoning (or plain kosher salt)

6 oz        butter, unsalted, melted until creamy

8 cup        AP flour

 

Method:

  1. Blend flour, salt, dry yeast and sugar in bowl of stand mixer using dough hook.
  2. Add eggs one at a time on low speed until combined.
  3. Add butter and blend.
  4. Add milk and mashed potatoes.
  5. Mix on medium speed until dough pulls away from the sides using small amounts of additional flour as needed. Dough will be sticky but should pull away from sides of bowl and start to climb up hook.
  6. Transfer dough to lightly greased bowl and let rise until doubled, about 60-90 minutes.
  7. Remove dough to floured surface and cut into desired portion size. 2 oz is a good sized roll for sliders or dinner rolls.
  8. Round dough pieces and place in 9×13 pans or half sheet pans placing close together so they will proof and bake touching.
  9. Proof again until doubled or when touched the dough leaves a dent. 
  10. Rolls can be covered and placed in cooler overnight for and baked next day. Bring to room temp and proof as above. Can be frozen in the pans tightly covered and thawed and proofed when needed.
  11. Bake at 350 F standard oven until fully baked which is internal temp of 200 F.
  12. Before baking after proofing, dust lightly with flour or brush with egg wash for shine. Won’t hurt to brush with plenty of melted butter after removing from oven!
  13. These are a very tender roll and will keep at room temp a couple days or freeze and reheat.

Notes:

  • Additions to dough include cheese, flavors such as grated horseradish and scallions or chives to go with roast beef.
  • If using active dry yeast and not instant yeast, need to activate the yeast in the  warm milk and a pinch of the sugar.

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