Potato Dinner Rolls

I think all cooks have area’s they excel at and area’s they don’t. My area I feel I don’t excel well in is….Bread. As I want to improve that status, I have made quite a few breads in the past. I wouldn’t say they we over the top, but at least sub par. Until now. And even though I would have liked to get a little more rise out of these rolls, they were delicious.
So, if you bake bread at all, you will love these rolls.

These rolls are so soft and moist. They stay for days in a covered container or zip top bag.



Slathered with butter, they make the perfect dinner roll.

Perfect to eat with soups and stews. Or, make a small sandwich for a quick lunch.

I saw these great rolls on Jennifer’s Season & Suppers blog. This blog is one of my favorites! She is from Canada and trust me (I have relatives in Canada) Canadian’s know now to cook! So if you’re looking for some great recipes, visit her blog! I remember years ago taking a bus trip to Montreal. The entire trip was memorable, but the food really stood out!



They are super easy to make:

Bring the potatoes to a boil and cook until tender. Drain the potatoes in a colander over a bowl, because you will want to save the potato water to use in this recipe. Mash the potatoes and set aside.

In the bowl of a stand mixer (or large bowl is using a hand mixer), place 1/2 cup of the potato water. Fit the mixer with paddle attachment and add the 1/2 cup mashed potato. Add butter and honey.

   









This recipe can be made using Instant yeast or Active Dry yeast. Beat until temperature of potato mixture is about 110 degrees F for Active Dry yeast or 120 degrees F for Instant yeast. Sprinkle in yeast (if using Active Dry yeast wait 5 minutes for yeast to activate, Instant yeast does not need a wait time).

Add 1 cup of the flour and salt. Mix until combined. Then change out the attachment to the hook attachment and add the rest of the flour.

Knead slightly and add to a greased bowl. Cover with plastic wrap and let rise until doubled in a warm area, about an hour.

Preheat oven to 350 degrees and grease a metal 8 x 8 metal pan (if using glass reduce temperature to 325 degrees F).

After dough has risen, remove and gently deflate and divide into 9 equal pieces. Cover with a towel and let rise until doubled.

Dust tops with flour, Bake for 20 minutes.

Let cool and separate.

I am determined to become a better bread baker, and trying all these great recipes is the way to do it!

Potato Dinner Rolls

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• Author: Afoodieaffair

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Ingredients

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1/2 cup mashed potatoes, from 1 large or two small peeled mashing potatoes
1/2 cup potato cooking water
2 Tablespoons butter, or vegetable/canola oil
1 Tablespoons honey, or 1 1/2 Tbsp white sugar
2-1/4 teaspoons instant or dry active yeast
1 teaspoon fine table salt
1-1/2 – 2 cups unbleached all purpose flour

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Instructions

Cut the potatoes in half or quarters and place in a medium-large saucepan. Cover potatoes with at least an inch of cold water. Bring to a boil over high heat, then lower heat slightly and continue cooking until potatoes are tender. Place a strainer over a medium bowl and pour potatoes and water over, reserving the potato water in the bowl and the potatoes in the strainer. Mash potatoes.

Place 1/2 cup potato cooking water in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add 1/2 cup mashed potatoes. Add the butter (or oil) and honey (or sugar).

Using the paddle attachment, mix on low speed until mixture has cooled to lukewarm (about 120F for instant yeast or 110F for dry active yeast). Sprinkle in yeast and mix to combine. If using instant yeast, proceed to next step. For active dry yeast, let stand 5 minutes before proceeding.

Add salt and of the flour to the mixture and still using the paddle attachment, mix until combined. Remove the paddle attachment and replace with the kneading hook. Begin adding the more of the flour gradually, until you have a moist dough ball, not sticky to touch, but almost. It should clean the bowl a bit and wrap the dough hook.

Remove dough to a floured work surface and knead briefly, adding a bit of additional flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and place into a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45-60 minutes.

Preheat oven to 350F (regular bake/not fan assisted). *Reduce oven temperature to 325 F if using a glass baking pan. Lightly grease an 8-inch square baking pan. Set aside.

Remove dough to a floured work surface and gently deflate. Divide dough into 9 equal pieces. Form each piece into a ball and place into your prepared pan in 3 rows of 3 rolls, leaving a little space between rolls. Cover with a clean tea towel and set aside to rise until doubled and puffy. Using a fine mesh strainer, dust the top of the rolls with a dusting of flour.

Bake rolls for 20-23 minutes, or until just lightly golden on top and not yet browning on the sides. Cool rolls in the pan for 5 minutes, then remove to a cooling rack to cool to warm or to cool completely. If not enjoying immediately, store in an airtight container or freeze.