Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Loaded Mashed Potato Rolls
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- Level: Easy
- Total: 3 hr 35 min (includes rising and cooling)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 388
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 62 mg
- Sodium
- 350 mg
These ultra-tender rolls have the potato to thank for their irresistibly light, pillowy texture. A mashed microwaved potato helps the dough retain moisture and brings softness to each tasty bite. We could have left these perfect rolls alone in all their glory, but we decided that a potato is always better when fully loaded. Crispy bacon, Cheddar cheese and chives take these dinner rolls to the next level.
- Level: Easy
- Total: 3 hr 35 min (includes rising and cooling)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 388
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 62 mg
- Sodium
- 350 mg
Ingredients
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Directions
- Poke the potato all over several times with a fork and microwave until cooked through, about 9 minutes depending on your microwave. When cool enough to handle, cut the potato in half and scoop the insides into the bowl of a stand mixer. Add the butter and mash the two together. Let cool for about 5 minutes.
- Add the flour, milk, sugar, yeast, salt and egg. Fit the mixer with the dough hook and mix to combine with the dough hook. Continue to mix on medium speed until the dough is smooth and no longer sticky, about 5 minutes. Add in all but 2 tablespoons of the chives and stir to combine; set the remaining chives aside.
- Transfer the dough to a lightly buttered bowl. Cover and let rise until doubled in size, about 1 1/2 hours.
- Meanwhile, put the bacon in a medium skillet and cook over medium heat, stirring frequently, until the bacon is golden and crispy, about 8 minutes. Transfer the bacon to a strainer set over a bowl and set aside.
- Lightly butter a 9-by-13-inch metal baking pan and set aside. Once the dough has risen, lightly flour a clean work surface and pat the dough into a 24-by-12-inch rectangle with the long side closest to you. Spread with 2 tablespoons of the strained bacon fat and then sprinkle with the bacon and Cheddar. Starting at the edge nearest to you, roll it into a log. Slice the log into 12 even pieces, so that they resemble cinnamon rolls. Transfer the rolls to the prepared pan, cover and let rise until puffy, about 30 minutes.
- Preheat the oven to 350 degrees F. Bake the rolls until golden and cooked through, about 45 minutes. Let cool for 15 minutes. Right before serving, combine the sour cream and the 2 tablespoons reserved chives and serve on the side or drizzle over the warm rolls.
