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
Prep:
20 min
Inactive:
4 hr
Cook:
40 min

Yield:
32 rolls
Level:
Intermediate

Ingredients
  • 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
Directions

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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    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.
    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
    Be sure to add all the yeast! It says to only add half.
    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!
    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.
    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.
    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!
    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.
    If you use a bread machine you can make the machine do ALL the work for you till final rise and tuck for baking.Just pinch the dough off and roll and place in baking dish, cover, let rise and bake, Why read intermediate/difficult with bread machines that work Great!
    Itried this recipe and the rolls were delicious! I definitely will make them again and again!!! Love them!
    I DID TRIED THE RECIPE TWICE, BOTH TIMES THE ROLLS WERE PREFECT, FLAKY, LIGHT AND VERY TASTY, THE SECOND TIME I DOUBLED THE INGREDIENTS TO YIELD MORE ! LOVED THE RESULTS.
    This is the first roll recipe that has not only risen beautifully but tasted wonderful as well. I followed the directions exactly. My family thought they came from a restaurant.
    This took way toooo long and it wasn't worth the time. And it only takes around 20 minutes to bake NOT 40!!
    I don't have a very great oven (it came with my apartment) but these rolls were cooked to perfection in 18 minutes. I assume it was a typo. On the upside, they're just sweet enough, perfectly moist, and if you assemble everything in the pans they freeze wonderfully so you can bake them later.
    This is a superb recipe for Potato Rolls. They take a lot of time, but the flavor and texture is wonderful. Please be aware that the baking time should be about 14 to 16 minutes. I've written to the Food Network and once they correct that, this will be the greatest Potato Roll recipe.
     
     
    Thank you for this wonderful recipe, my family, friends and co worker love this rolls
      usually make this at least once a week.
    The time to bake should be changed to 15-18 minutes -- not 40 minutes.
     
     
     
     
     
     
     
     
     
     
     
    This recipe was my first try at homeade rolls. They turned out buttery and flaky. I agree with others that they only take 20 minutes once the oven preheated. Also one potato will not yield 1 cup of the puree, so prepare to use two, just in case. Happy BreadMaking!!!
    I have had no luck with the pre-made yeast rolls in the freezer section so I decided to make my own. I have never made any kind of bread before from scratch but I was willing to try. This recipe turned out really good although it is very time consuming. My family was very impressed with the bread. I would rate my bread a 8 out of 10 and I am sure I can do better with some practice. Like others said, it doesn't take 40 minutes. 18 minutes was good in my oven, which runs a little hot. I can't wait to make them again!!!
    My family loved these! I made them by hand and yes they are time comsuming but well worth it! Also, i agree with everyone else on the cooking time...40 minutes is way to long. I cooked mine for 20 minutes and they came out perfectly golden. I served them with soup I made with leftover ham from Christmas. They perfectly complimented the meal.
    I made this recipe with my bread maker, then baked as instructed.
     
     Nice texture, and good taste.
     
     Will make again and again.
    I too used sweet potatoes, canned, my family loved them. For a bit more salt flavor, I suggest salted butter. For those of us that love our salt, it makes a difference. But all in all, an excellent recipe.
    This recipe is very good. My husband absolutely loved the potato rolls. Will definitely be making these again. They do take a little time to make, but in the end its worth it.
    These are amazing rolls! I am a good baker, and a decent cook, but I've never considered myself a good bread baker. These made me think there might be hope for me yet! I had to force myself to stop eating them, they are that good! Best of all, since you divide them in 2 pans, you can easily save the 2nd pan for a fresh-from-the-oven batch on another day! They do take a ton of time, but as others said, they are SO well worth it! Also, as others said, the bake time is incorrect. Start with 20 minutes. And my 6 oz. potato didn't yield one cup, so I had to use another potato. Still- amazing, and I can't wait to make them again!
    I used sweet potatoes in lieu of white. Recipe was very good. Since I made them by hand, I do suggest adding potato to the liquid, rather than at the end.
    very delicous. the rolls came out perfectly! i made these for thanksgiving and my family enjoyed them all! i incorporated the butter with honey and brushed it on the finished rolls that way it was sweet and yummy! also, i left some of the potatoes in coarse pieces that way the bread had some texture. although this recipe was not difficult to make, it was rather time consuming. however, its worth the time!
    I have read recipes with a potato in the bread dough and never really thought to try them. When I received the e-mail for the bread baking recipes and I clicked onto it and saw the potato rolls, I knew I had to try it. How glad I am that I did try them. We had company over for Thanksgiving and they took several of the rolls home for leftovers. They were so light and simply fabulous!!!
    These rolls turned out sooo good. They were light, sweet and flaky. I would have thought a professional baker made them. However, I only had to bake them for 20 minutes. The time on the recipe must be a typo. If you want rolls that everyone will eat four of, this is the recipe for you!
    While the time these take to bring to completion is long, they couldn't have tasted more perfect--fluffy, not doughy center, and crusted nicely on top. The prep work was easy. I almost ruined them while cooking, they took a good 15 less than stated. I cooked in a spring form pan and the ring of rolls looked so fancy and pulled apart with ease.
    MY FAMILY DIDN'T THINK I MADE THEM, THEY WERE SO GOOD. THE BAKING TIME IS WRONG.????
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