Potato Rolls

These are an addictive, all-American comfort food that'd be just at home at Thanksgiving as they'd be at a 4th of July barbecue. Slightly[ sweet and perfectly doughy, these deserve their classic status.]

Total Time:
5 hr
20 min
4 hr
40 min

32 rolls

  • 1 medium baking potato (about 6 ounces)
  • 1/2 cup hot water (115 degrees F)
  • 2 large eggs, at room temperature
  • 2/3 cup sugar (4 1/4 ounces)
  • 2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
  • 1 teaspoon fine salt
  • 4 1/4 to 1/2 cups all-purpose flour (13 1/8 ounces)
  • 1/2 cup unsalted butter (1 stick), at room temperature, plus more for brushing

Equipment: 2 (9-inch) round or square cake pans

Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)

Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.

Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.

Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.

Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.

Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.

(If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)

Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.

Position a rack in the center of the oven and preheat to 375 degrees F.

Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.

Cool the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.

Cook's Note: At the point the rolls are formed, placed in the pan and covered, they can also be refrigerated overnight. If rolls have been refrigerated overnight, the final proofing time will be closer to 1 1/2 hours.

Storing Tips: Storing and serving rolls in one piece keeps them moist and soft. Store baked and completely cooled rolls in one piece in an air-tight plastic bag, or wrapped loosely in plastic wrap, then foil.

Copyright 2007 Television Food Network, G.P. All rights reserved

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4.6 34
I make these rolls quite often especially for events. I double the recipe using a prepared package of instant Idahoan Roasted Garlic Mashed potatoes. I cut the sugar in half as they are too sweet for taste otherwise. item not reviewed by moderator and published
great recipe but a little too sweet,,,, will definitely mske next time but less sugar... so far this recipe is a keeper!!! item not reviewed by moderator and published
I was looking for a recipe to use my leftover mashed potatoes. I replaced the baked potato with 1 cup of mashed potatoes (which were already loaded with cream cheese, butter, salt & pepper). They came out so moist. My family thought I had bought them. This is definitely a recipe to keep. item not reviewed by moderator and published
Yum! I'd never had potato rolls before, so I wasn't sure what to expect, but these were amazing little rolls, slightly sweet, with a perfect texture. Me and my flatmate had about 8 between us as soon as they got out of the oven! I baked them at 180C for 20 minutes, which was almost too much, which is why I only gave 4 stars, apart from that, it's a 5 star recipe from me item not reviewed by moderator and published
Be sure to add all the yeast! It says to only add half. item not reviewed by moderator and published
Amazing! I've made this recipe twice now. Each time I've altered it by using sweet potato on the first run, and Okinawa potatoes on the second. The Okinawa potato gave the rolls a light purplish hugh and a sweeten complexity and soft texture. This recipe is very forgiving since I proofed it in the fridge overnight, formed it the following morning, then let it proofed again one more night in the fridge. On the Day I baked it I let it doubled in size in a warm oven with a dish of hot water on the bottom rack for 30 minutes. Baked it at 375 for no more then 18-20 mins. They came out perfect! I made them for my grilled tri-tip sliders. Cheers! item not reviewed by moderator and published
I did everything exactly like it said. They rose and everything went well but I thought the flavor was awful. No one in my family would eat them. I'm not sure what the problem is. item not reviewed by moderator and published
The rolls are great. I made them twice and the last time I took them to my sister's house for dinner. She said they tasted like the rolls we used to get from the bakery when we were little girls. I beamed with pride because we have been trying to duplicate them for a long time. I would have given more stars, but the baking time and temperature on the recipe are off. I almost burnt the first batch. I reduced the oven temp to 350 & the baking time to about 15 minutes and they came out fine. item not reviewed by moderator and published
I have been making these rolls for years now and they turn out great every time. The first time I made them for my family they thought that they had come from a restaurant. They could not believe I had made these myself. The recipe called for too much flour so I adjusted it. I bake them at 350 for 20 minutes instead of 40 minutes. Then, right after baking I brush the rolls with butter and honey. Always delicious! item not reviewed by moderator and published
Have made these at least 4 or 5 times now after my sister introduced me to the recipe, and people RAVE about them every time. Best rolls in my repertoire. item not reviewed by moderator and published

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