Buttery Baked Potato Rolls

Total Time:
1 hr 10 min
20 min
20 min
30 min

16 rolls

  • Nonstick cooking spray, for greasing the baking sheet
  • 2 medium potatoes, pierced with a fork
  • 1 cup milk
  • 1 1/2 tablespoons active dry yeast
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon sugar
  • 1 1/2 teaspoons fine salt
  • 1 large egg, beaten
  • 3 cups all-purpose flour, plus extra for dusting
  • 3 tablespoons butter, melted
  • Flaky sea salt, for sprinkling
Watch how to make this recipe.
  • Special equipment: an instant-read or candy thermometer

  • Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray.

  • Microwave the potatoes until tender, about 10 minutes depending on your microwave. Slice in half, spoon out the innards of the potatoes and mash slightly. Measure out 1 cup of the potatoes and reserve.

  • Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.

  • In the bowl of a stand mixer fitted with a dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and beat until smooth, about 1 minute. Add the yeast mixture to the potato mixture. Add the flour in 2 parts and mix until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.

  • Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each portion into a ball on your work surface to create a roll. Place on the prepared baking sheet. Allow the rolls to rest until doubled in size, about 15 minutes.

  • Brush generously with melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

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