Fluffy, flaky, tender, and further tall candy potato dinner rolls are an exquisite accompaniment to a vacation meal—however you don’t have to attend for a vacation to get pleasure from them. Prime with flaky sea salt and serve with do-it-yourself cinnamon butter for a facet dish that can upstage the principle course! For those who’re a bread newbie, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
This recipe is delivered to you in partnership with Pink Star Yeast.
My well-liked tender dinner rolls are flaky, tender, and buttery. And so are at present’s candy potato model. However at present’s recipe produces barely sweeter and richer-tasting rolls. My group and I examined 4 variations till we discovered the right steadiness of taste and fluff! My complete household (youngsters included) have been having fun with these for weeks. We LOVE them.
Right here’s Why You’ll Love These Candy Potato Rolls
- This recipe makes an enormous batch—20 giant rolls—good for sharing.
- Tremendous tender texture and subtly candy, buttery taste.
- Shorter rise time than common dinner rolls.
- Make-ahead pleasant: Scrumptious heat and contemporary from the oven, however by some means the flavour of those candy potato rolls is even BETTER after they’ve cooled. This makes this candy potato dinner roll recipe an amazing alternative for making forward of time, in case your oven goes to be in continuous use main as much as an enormous meal like Thanksgiving.
- Freeze nicely: Make them even additional upfront and freeze them for later.
What Are Potato Rolls?
Have you ever ever had a potato roll? Gorgeously golden on high, and pillowy-soft all through, potato rolls—historically made by the Pennsylvania Dutch—are made with potato flour changing a portion of wheat flour, giving the bread a sweeter style and softer texture than common white rolls. The feel comes from the potato starch and its capability to soak up and retain extra moisture than wheat can.
I discovered from the good bakers over at King Arthur Baking that the upper the starch degree in your bread dough, the extra tender your ensuing bread might be. The potato (together with candy potatoes) is among the starchiest greens on the market. So whenever you add potato to your bread dough you’re upping the dough’s starch content material, successfully growing the ensuing bread’s complete liquid retention—which interprets to bread with tender, moist texture and a protracted shelf life.
An additional benefit is potatoes additionally enhance the general dietary worth, making it similar to whole-wheat bread for fiber and vitamins corresponding to zinc and iron, with considerably extra potassium than both white or whole-wheat bread.
Now, we’re taking this idea for potato rolls and utilizing candy potato as a substitute. This implies much more sweetness, plus an added enhance of vitamin A! (Not making an attempt to faux these rolls are wholesome… however we’ll take our nutritional vitamins the place we are able to get them, proper?)
Elements You Want for This Wealthy Dough:
Whereas the starch from the candy potato already makes for a tender texture, we’re additionally utilizing butter, eggs, and complete milk to make a wealthy dough that seems completely pillowy yeast rolls. Right here’s a fast overview of the distinction in these two sorts of bread doughs:
You want 8 components complete:
- Candy Potato: You want 1 medium-size candy potato.
- Milk: Liquid prompts the yeast. For the most effective rolls, use complete milk. Nondairy or low-fat milks work too, however complete milk produces phenomenal taste and texture.
- Yeast: I all the time use Platinum Yeast by Pink Star, which is an instantaneous yeast. You need to use energetic dry as a substitute with no modifications. The Platinum yeast is improbable as a result of its cautious system strengthens your dough and makes working with yeast easy. You solely want 1 commonplace packet of yeast (2 and 1/4 teaspoons).
- Honey: The honey feeds the yeast, will increase its exercise, and tenderizes the dough. Plus it provides a subtly candy taste—the candy potato by itself doesn’t add a ton of taste.
- Eggs: Eggs present construction, and contribute to the wealthy softness of those candy potato rolls. You want 2—the rolls are a bit dry and crumbly with simply 1.
- Butter: Butter within the dough guarantees a flavorful, tender, buttery roll.
- Salt: You’ll be able to’t make flavorful bread with out salt!
- Bread Flour: I exploit bread flour in my candy potato rolls as a result of it comprises extra gluten than all-purpose. Further gluten helps make completed rolls further chewy and, um, extra bread-like. Technical phrases right here.
Key Steps in This Recipe
Peel, chop, and boil a candy potato till tender. This takes about 10–12 minutes. As soon as your candy potato is tender, drain and mash it. You are able to do this with a potato masher, pastry cutter, fork, and even an electrical mixer or meals processor.
The subsequent step is to proof your yeast, a step I take even when I’m utilizing instantaneous yeast. All you do is combine the yeast with the nice and cozy liquid (milk), and a bit of sugar (honey). Cowl and let it sit for five–10 minutes till foamy and frothy on high. This proves your yeast is energetic and able to get to work.
Then, add the remainder of the components to kind a tender dough. (The mashed candy potato may have cooled a bit by now.) Add sufficient flour for the dough to come back collectively right into a kneadable mass; it must be pulling away from the edges of the stand mixer’s bowl.
The dough ought to really feel barely cheesy, however not overly sticky. On a frivolously floured work floor, utilizing the heels of your fingers, stretch and fold the dough with mild movement. For those who’d like a visible of methods to knead the dough by hand, you’ll be able to watch the complete video tutorial in my publish on methods to knead dough.
Pictured on the left under is the dough after kneading. It’s easy and stretchy, and able to rise. Place the dough in a big greased bowl, flip the dough to coat it within the oil, after which cowl it and set it apart. It would double in measurement in about 1–2 hours, pictured on the correct.
Shaping the Rolls
Punch down the risen dough to launch the air, after which divide the dough into 20 items, roughly equal in measurement (about 65–75g every—they don’t should be precise).
Take a chunk and stretch the highest of the dough whereas pinching and sealing the underside. Be sure that the rolls are easy on high and sealed on the underside.
Prepare them in a greased baking pan. A 9×13-inch baking pan is good for these candy potato rolls, however you’ll be able to bake them on a lined baking sheet or in two 9-inch spherical or sq. pans as a substitute.
Loosely cowl, and let the formed rolls rise for one more 30 to 45 minutes earlier than baking.
Simply wait till you scent these baking! The rolls are performed after they’re golden brown on high.
Brush the nice and cozy rolls with a bit of melted butter, and end with an optionally available sprinkle of sea salt. For those who’d like a suggestion, I exploit and love Maldon flaky sea salt. (Not sponsored, simply what I personally use!)
If you wish to take them to the subsequent degree, these are AHHHH-mazing with do-it-yourself cinnamon butter. (Honey butter too, in fact!)
Serve them alongside any of those fall dinner recipes, and listed below are some extra concepts:
Tender Candy Potato Rolls
Prep Time: 3 hours, 20 minutes
Prepare dinner Time: 25 minutes
Complete Time: 3 hours, 45 minutes
Yield: 20 rolls
Class: Dinner
Methodology: Baking
Delicacies: American
Description
Fluffy, flaky, tender, and further tall candy potato dinner rolls are an exquisite accompaniment to a vacation meal—however you don’t have to attend for a vacation to get pleasure from them. Prime with flaky sea salt and serve with do-it-yourself cinnamon butter for a facet dish that can upstage the principle course! For those who’re a bread newbie, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
Directions
- Put together the candy potato: Place the chopped candy potato in a medium saucepan and add sufficient water to cowl. Deliver to a boil over excessive warmth, then scale back the warmth to medium-high and boil till the candy potato may be very tender and tender, about 10–12 minutes. Drain off the water, then mash the candy potato in addition to you’ll be able to—just a few small lumps are okay. Measure 1 cup (230g) of mashed candy potato to make use of within the dough, and put aside to barely cool. (Don’t use greater than 1 cup in your dough. Discard or eat any leftover.)
- Proof the yeast: Whisk the nice and cozy milk, yeast, and a pair of Tablespoons of honey collectively within the bowl of your stand mixer. Cowl and permit to sit down for five minutes. *If you don’t personal a stand mixer, you are able to do this in a big mixing bowl and within the subsequent step, combine the dough along with a big picket spoon/silicone spatula. It would take a little bit of arm muscle. I don’t advocate utilizing a hand mixer as a result of the sticky dough repeatedly will get caught within the beaters. Mixing by hand with a picket spoon or silicone spatula is a better option.*
- Make the dough: Add the remaining honey, eggs, butter, mashed candy potato, salt, and 1 cup (125g) flour. With a dough hook or paddle attachment, combine/beat on low pace for 1 minute. Cease and scrape down the edges of the bowl with a silicone spatula, then add the remaining flour. Beat on medium pace till the dough comes collectively and pulls away from the edges of the bowl, about 3 minutes. If the dough appears too moist to some extent the place kneading (subsequent step) can be unattainable, beat in additional flour 1 Tablespoon at a time till you could have a workable dough. Don’t be nervous for those who’re including much more flour; there are lots of variables corresponding to moisture within the candy potato, humidity, climate, and many others. Dough must be tender and a bit of sticky, however nonetheless manageable to knead with frivolously floured fingers.
- Knead the dough: Maintain the dough within the mixer fitted with a dough hook and beat on low pace for a further 5 full minutes, or knead by hand on a frivolously floured floor for five full minutes. (For those who’re new to bread-baking, my How you can Knead Dough video tutorial can assist right here.) If the dough turns into too sticky in the course of the kneading course of, sprinkle 1 teaspoon of flour at a time on the dough or on the work floor/within the bowl to make a tender, barely cheesy dough. After kneading, the dough ought to really feel tender and easy. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. You can too do a “windowpane take a look at” to see in case your dough has been kneaded lengthy sufficient: tear off a small (roughly golfball-size) piece of dough and gently stretch it out till it’s skinny sufficient for mild to cross by means of it. Maintain it as much as a window or mild. Does mild cross by means of the stretched dough with out the dough tearing first? In that case, your dough has been kneaded lengthy sufficient and is able to rise. If not, hold kneading till it passes the windowpane take a look at.
- 1st Rise: Flippantly grease a big bowl with oil or nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl and permit the dough to rise in a comparatively heat setting for 1–2 hours or till double in measurement. (I all the time let it rise on the counter. Takes about 1 and 1/2 hours. For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking with Yeast Information.)
- Grease a 9×13-inch baking pan.
- Form the rolls: When the dough is prepared, punch it all the way down to launch the air. Divide the dough into 20 equal items, about 65–75g every (doesn’t must be precise!). A bench scraper is all the time useful for reducing dough. Form every bit right into a easy ball. Prepare in ready baking pan.
- 2nd Rise: Cowl formed rolls and permit to rise till puffy, about 30 to 45 minutes.
- Modify oven rack to a decrease place and preheat oven to 350°F (177°C). (It’s greatest to bake the rolls in direction of the underside of the oven so the tops don’t burn.)
- Bake the rolls: Bake for 25 minutes or till golden brown on high (inner temperature if taken with an instant-read thermometer must be 190°F), rotating the pan midway by means of. For those who discover the tops browning too shortly, loosely tent the pan with aluminum foil (I often add it after 20 minutes). Take away from the oven, brush with melted butter and sprinkle with flaky sea salt, and permit rolls to chill for quarter-hour earlier than serving. We’ve discovered that the longer they cool, the higher their taste.
- Cowl leftover rolls tightly and retailer at room temperature for as much as 3 days, or within the fridge for as much as 1 week.
Notes
- Freezing Directions: You’ll be able to freeze the baked dinner rolls. Permit them to chill fully, then place them in a freezer-safe container or bag and freeze for as much as 3 months. Thaw within the fridge or at room temperature, then reheat as desired. If reheating the entire pan, frivolously cowl and reheat in a 300°F (150°C) oven for about 10 minutes or till heat. In case you are planning to freeze the baked rolls, omit the melted butter and flaky sea salt ending step after baking, and as a substitute try this after thawing and reheating.
- In a single day Directions: Put together the recipe by means of step 7. Cowl the formed rolls tightly and refrigerate for as much as about 15 hours. At the very least 3 hours earlier than you want them the subsequent day, take away the rolls from the fridge, hold lined, and permit to rise on the counter for about 1-2 hours earlier than baking. Alternatively, you’ll be able to let the dough have its 1st rise within the fridge in a single day. Cowl the dough tightly and place within the fridge for as much as about 15 hours. Take away from the fridge and permit the dough to completely rise for two extra hours. Proceed with step 6.
- Particular Instruments (affiliate hyperlinks): Vegetable Peeler | Saucepan | Potato Masher or Pastry Cutter | Whisk | Stand Mixer or Massive Glass Mixing Bowl | Silicone Spatula | 9×13-inch Glass Baking Pan | Bench Scraper | Pastry Brush | Flaky Sea Salt
- No Stand Mixer? If you don’t personal a stand mixer, you should use a big mixing bowl and blend the dough along with a sturdy silicone spatula or picket spoon. It would take a little bit of arm muscle. Don’t use a hand mixer as a result of the sticky dough repeatedly will get caught within the beaters.
- Baking Pan: I choose baking the rolls in a glass 9×13-inch baking pan as a result of I discover they brown a bit of too shortly in a steel pan. However so long as you bake the rolls on a decrease oven rack and hold your eye on them, any pan is nice. You can too bake these rolls in a giant forged iron skillet, in two 9-inch spherical or sq. baking pans, or on a lined baking sheet. Bake time stays the identical.
- Can I Use Common Potato? Sure. No different modifications vital.
- Can I Use Canned Candy Potato? I don’t advocate it; canned mashed candy potato is often thinner in consistency than freshly mashed and can throw off the moisture content material within the dough.
- Milk: Complete milk is good for the most effective, richest taste and texture. Maintaining that in thoughts, be at liberty to substitute with a lower-fat or nondairy milk.
- Yeast: I all the time use instantaneous yeast, however for those who use energetic dry yeast, there aren’t any modifications to the recipe. Rise occasions might be barely longer utilizing energetic dry yeast. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
- Flour: For those who don’t have bread flour, you should use all-purpose flour. All-purpose flour is handy for many, however bread flour produces chewier dinner rolls. The rolls are nonetheless tender and fluffy irrespective of which you utilize. Both flour is okay and there aren’t any different modifications to the recipe for those who use one or the opposite.
