Potato Dinner Rolls Recipe (2024)

FAQs

How are potato rolls made? ›

Potato rolls contain plain mashed potato, water, all-purpose flour, eggs, butter, sugar, salt, and yeast. The mashed potato replaces some of the white wheat flour and the liquid that would normally go into rolls. It not only lends a softer, sweeter taste than flour, it also holds more moisture.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Ingredients: Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (From Potato Flour), Yeast, Sugar, Cane Sugar Syrup, Wheat Gluten, Sunflower Oil, Contains 2 Percent Or Less Of Each Of The Following: Salt, Butter, Dough Conditioners ( ...

A potato roll is a Pennsylvania Dutch tradition that replaces a portion of wheat flour with potato flour, which gives it a soft and sweeter taste and texture than normal white rolls. Potato flour is made from potatoes that are dehydrated and milled into granules or flakes.

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.

Too much extra flour worked into the dough while folding and/or shaping can cause dense bread. Over mixing can cause a dense loaf by the weakening and breakdown of the gluten (not likely to happen if you fold dough or hand knead). The flour you used is a whole grain with coarse bits of bran and grain in it.

Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls. What is this?

This trick helps create better-looking rolls. We have three reasons for baking rolls such as our Oatmeal Dinner Rolls or our Fluffy Dinner Rolls in the confined space of a cake pan versus individually on a baking sheet.

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

How do you know when dinner rolls are done? ›

Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).

The sweet, buttery taste, soft texture, and distinctive golden color makes our products instant favorites.

The McDonald's McCrispy™ is a southern-style fried chicken sandwich that's crispy, juicy and tender perfection. It's topped with crinkle-cut pickles and served on a toasted, buttered potato roll. The McCrispy™ has 470 calories.

Martin's Famous Pastry Shoppe, Inc. is a family owned and operated bakery company, headquartered in Chambersburg, Pennsylvania. Its potato roll is favored as a hamburger and sandwich bun by many famous chefs, including Danny Meyer and David Chang.

It depends: adding potatoes to bread dough increases the potassium, fiber, folate, and vitamin E, along with smaller amounts of zinc, iron, calcium, and magnesium compared to regular white bread. However, potato bread is often made with a lot of butter, sugar, and milk. A potato roll is dipped in sugar.

So when you add potato to your bread dough you're upping the dough's starch content, effectively increasing the resulting loaf's total liquid retention — which translates to bread with soft, moist texture and a long shelf life.

Potato Bread Ingredients

This recipe is a fairly standard bread recipe: milk, sugar, egg, salt, butter, yeast, flour…and of course mashed potatoes. I like to use bread flour in this recipe. It just makes the bread a little sturdier and gives it a bit of a chewy texture.