Potato Rolls | Potato Rolls Recipe | Eat The Love (2024)

Potato Rolls

By Irvin Lin

These fluffy potato rolls use a single Russet potato (don’t substitute Yukon or another potato, you need the fluffy starch of a Russet) and are super easy to make. No kneading is required! The addition of the orange zest really takes the recipe to another level but feel free to omit that if you feel like that’s too oddball (it’s a great addition though)! Keep in mind that you need to let the dough rest in the fridge for at least 2 hours or overnight so make sure to allow time for that.

Inspired by a recipe from TheKitchn.

Ingredients
1 large (10 ounces) Russet potato
1 cup cold water
1/2 cup (115 g or 1 stick) unsalted butter, cold
3 tablespoon granulated white sugar
1 teaspoon kosher salt
1 teaspoon orange zest (optional)
2 1/4 teaspoon (7 g or 1 package) active dry yeast
2 teaspoon warm water
2 large eggs
4 cups (560 g) all-purpose flour
6 tablespoon melted salted butter

Directions
1. Peel and dice the potato into 1/2-inch chunks. Place in a small saucepan along with the cold water. The water should just barely cover the potatoes. Bring to a boil, then reduce the heat and simmer uncovered until the potato is completely tender and falling apart about 10 minutes.

2. Remove from heat and mash the cooked potatoes in the pan with the remaining watery potato liquid until it is a smooth puree. Add the stick of butter and stir until the butter is melted and incorporated. The potato puree should cool off a bit from the butter but still be warm. Stir in the sugar, salt and orange zest (if using). Let cool in the pan for 5 to 10 minutes until lukewarm to the touch.

3. Stir the yeast into the warm water until it is dissolved and set aside. Once the potato puree is lukewarm, add the eggs and stir to incorporate. Scrape the yeasty water into the eggy potato puree and stir in.

4. Place the flour in large bowl and make a well indention in the middle of the flour. Scrape the potato puree into the middle of the flour. Using a wooden spoon stir until all the wet and dry ingredients are incorporated. You might need to use your hands in the end to massage and work all the dry ingredients into the dough but you shouldn’t have to knead the dough too much. The dough will be soft, sticky and slightly moist.

5. Remove the dough from the bowl and spray the bowl with cooking oil. Then place the dough back in the bowl and cover with plastic wrap. Place in the refrigerator to rest for a minimum of 2 hours or preferably overnight. The dough will rise slightly.

6. Once the dough has rested and risen, brush a 9 x 13-inch baking pan with about 2 tablespoons of the melted butter and roll out 24 golf size balls of the dough, placing them in the pan. The ball won’t be touching each other. Cover the pan with plastic wrap and put in a warm place. Let the dough rise until about double in size, anywhere from 1 hour to 2 hours depending on how warm the place is. The dough balls should be touching at this point.

7. Preheat the oven to 375ºF. Brush the top of the rolls with 2 tablespoons of melted butter. Bake in the oven for 20 to 25 minutes or until the top of the rolls are golden brown and a thermometer reads 190ºF to 200ºF when inserted in the middle of the rolls. Brush the finished rolls with remaining melted butter and serve immediately.

Makes 24 rolls.