Do you have leftover mashed potatoes? Do not throw it away! Save it and put it into good use. These super soft as a brand-new pillow Mashed Potato Dinner Rolls are comforting, flavorful, light, tender, fluffy and absolutely amazing!
If you don’t have a kitchen aid mixer with a dough hook attachment you can also make this recipe using a bread maker as well which will do all the work for you!
These rolls pair together with just about dinner meal or enjoy them just a snack with a bit of butter and honey for your afternoon coffee break. I love them when they are still warm. I mean, who can resist a warm roll straight out of the oven? Give it a try, you will love them too! 🙂
Ingredients
The ingredient list for these delicious dinner rolls are very simple and you most likely have them on hand already.
Flour – I used organic all-purpose flour, but bread flour will work as well.
Milk – I used organic 1 % milk, but whole milk is great too.
Sugar – I used organic sugar, but white granulated sugar works too.
Mashed Potato – It had butter, heavy cream, and cream cheese in it; regular mashed potato I usually make, check THIS recipe out. Mashed potatoes have to be room temperature before adding into the batter.
Butter – I used unsalted butter. Salted butter works as well just be sure to reduce the salt in half in the recipe.
Egg – I used home egg, but
Water – I like to combine warm water from tea kettle with cold milk to reach
Oil – I love using extra light olive oil on everything! I greased the pan and brushed some on top of the roll after they’ve cooled as well.
Garlic Powder or Sea Salt – I’ve used both in the past and prefer sprinkling a little sea salt over brushed rolls with oil best.
Parsley – I used organic parsley (during the gardening season I use homegrown parsley) for a beautiful and attractive look.
Insrtuctions
Alright, let’s get to work! I’ve heard from many of you that working with yeast dough is very intimidating. It shouldn’t be! Try these easy to follow step-by-step instruction, and you’ll see how easy and so much fun to work with yeast dough. So much easier than working with cake batter, in my opinion. It’s like playing with playdough :D!
Combine warm water, milk, sugar, and yeast in a mixer bowl and give it a good stir until sugar melts. Let it stand in the warm place while you’re preparing the rest of the ingredients.
In the
Into a mixer bowl with the yeast mixture add egg, salt, melted butter, and mashed potato. Whisk it all together with a hand whisk.
Next, add half of the flour into the mixture, and mix using the dough-hook attachment on low/med speed. Add about ½ cup thereafter while the dough is mixing. After the flour is mixed in and the dough is not getting stock to spatula or sides of the mixer bowl that’s the sigh of a well-mixed yeast dough.
Finally, cover mixer bowl with a plastic wrap, puncture a few holes with a knife so the dough can breathe and place into a warm place for an hour to proof.
Form the Rolls
The dough will triple in size after it is proofed. Gently push down using silicon spatula or your hand.
Grease baking pans with olive oil. Pinch off a little piece of dough (I like to weigh the dough, so they turn out the same size, but this is optional). Dip your hands into olive oil, fold then roll the dough into a ball and place onto greased baking pan.
Repeat same instructions with entire dough. You will have 24 to 30 rolls depends on what size you like them to be. Cover each pan with a cloth and let them proof for about 15 minutes.
Baking Instructions
Preheat the oven to 350 F (180 C). Place pans into the oven and bake for 25 minutes or until golden brown in color.
Remove from the oven, let the rolls cool to warm, then brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley.
Freezing Instructions
These rolls freeze well. Do not brush them with oil and do not sprinkle with salt or garlic powder. Simpley freeze them completely cooled.
Reheating Instructions
Thaw the roll. Place on a baking sheet and heat the rolls in the oven for a 3 to 5 minutes or so. Cool to warm brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley. Enjoy them warm!
If you make this Mashed Potato Dinner Rolls Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
Do you have leftover mashed potatoes? Do not throw it away! Save it and put it into good use! These super soft as a brand-new pillow Mashed Potato Dinner Rolls are comforting, flavorful, light, tender, fluffy and absolutely amazing!
- ½ cup (118 ml) – water
- ¾ cup (177 ml) – milk
- 2 tbsp. – organic sugar
- 2 tsp. – yeast
- 1 large – egg
- ½ tsp. – sea salt
- 4 oz (113 g) – unsalted butter melted
- 1 cup packed – mashed potato
- 5 cups (640 g) – organic all-purpose flour
- Olive oil for greasing pan and brushing the rolls
- Sea salt or garlic powder
- Fresh parsley
- Combine warm water, milk, sugar, and yeast in a mixer bowl and give it a good stir until sugar melts. Let it stand in the warm place while you’re preparing the rest of the ingredients.
- In the meanwhile measure out salt, yeast, sift flour, melt butter, and set aside until ready for use.
- Into a mixer bowl with the yeast mixture add egg, salt, melted butter, and mashed potatoes. Whisk it all together with a hand whisk.
- Next, add half of the flour into the mixture, and mix using the dough hook attachment on low/med speed. Add about ½ cup thereafter while the dough is mixing. After the flour is mixed in and the dough is not getting stock to spatula or sides of the mixer bowl that’s the sigh of a well-mixed yeast dough.
- Finally, cover mixer bowl with a plastic wrap, puncture a few holes with a knife so the dough can breathe and place into a warm place for an hour to proof.
- Form the Rolls
- The dough will triple in size after it is proofed. Gently push down using a silicon spatula or your hand.
- Grease baking pans with olive oil. Pinch off a little piece of dough (I like to weigh the dough, so they turn out the same size, but this is optional). Dip your hands into olive oil, fold then roll the dough into a ball and place onto greased baking pan.
- Repeat same instructions with entire dough. You will have 24 to 30 rolls depends on what size you like them to be. Cover each pan with a cloth and let them proof for about 15 minutes.
- Baking Instructions
- Preheat the oven to 350 F (180 C). Place pans into the oven and bake for 25 minutes or until golden brown in color.
- Remove from the oven, let the rolls cool to warm, then brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley.
- Freezing Instructions
These rolls freeze well. Do not brush them with oil and do not sprinkle with salt or garlic powder. Simply freeze them completely cooled.
- Reheating Instructions
- Thaw the roll. Place on a baking sheet and heat the rolls in the oven for a 3 to 5 minutes or so. Cool to warm brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley.
Check out these bread recipes as well:
HOMEMADE FRENCH BREAD
GARLIC DINNER ROLLS
HOMEMADE RYE BREAD
AMAZING BREADSTICKS RECIPE
DUTCH OVEN WHITE CRUSTY BREAD RECIPE
MULTI-GRAIN HONEY WHOLE WHEAT BREAD RECIPE
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