Homemade Potato Rolls
When I tell you that these are the fluffiest, lightest rolls on earth, I mean it. Cooked potatoes replace some of the flour, which reduces the gluten to increase the rolls’ tenderness. I don’t make them for every dinner party only because sometimes I don’t have the time to make the mashed potatoes. Be sure to use a floury baking potato, such as russet or Eastern, and not one with a waxy flesh. You’ll see recipes that use leftover or instant mashed potatoes, but don’t be deceived—these big rolls are best with freshly cooked spuds.
Servings
1dozen
Servings
1dozen
Ingredients
  • 1medium baking potato, cut into 1-inch chunks
  • 1/4cup sugar
  • 5tablespoons unsalted butter, melted and cooled to tepid
  • 1large egg, at room temperature
  • One 1/4-ounce package instant (quick-acting or bread machine) yeast (2¼ teaspoons)
  • 1 1/2teaspoons table or fine sea salt
  • 3 1/4cups (455 g) unbleached bread flour, as needed
  • Softened butter, for the bowl and baking dish
  • 2tablespoons unsalted butter, melted and cooled to tepid, for brushing the rolls
Instructions
  1. Put the potato chunks in a small saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook at a brisk simmer until the potatoes are tender, 15 to 20 minutes. Strain in a wire sieve over a bowl, reserving the cooking water. Rub the potatoes through the sieve into a bowl. Measure 1/2 cup of cooked potatoes and 2/3 cup of cooking water, discarding the remaining potatoes and water.
  2. To make the dough in a stand mixer: Pour the reserved cooking water and potatoes into the bowl of a heavy-duty stand mixer (or a large bowl). Add the sugar, melted butter, egg, yeast, and salt. Fit the mixer with the paddle attachment. On low speed, gradually add enough flour to make a dough that cleans the sides of the bowl. Change to the dough hook. Mix on medium-low speed until the dough is soft, supple, and elastic, occasionally pulling the dough down as it climbs up the dough hook, about 8 minutes.

    To make the dough by hand: Pour the reserved cooking water and potatoes into a large bowl. Stir in the sugar, melted butter, egg, yeast, and salt. Gradually stir in enough flour to make a dough that is too stiff to stir. Turn out the dough to a floured work surface. Knead, adding more flour as needed, to make a soft, supple dough, 8 to 10 minutes. The dough should remain somewhat tacky, but do not add too much flour. If the dough does not stick excessively to the work surface, then it has enough flour. Generously butter a medium bowl. Add the dough to the bowl, turn to coat with the butter, and leave smooth side up. Cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
  3. Generously butter a medium bowl. Add the dough to the bowl, turn to coat with the butter, and leave smooth side up. Cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
  4. Butter an 11 ½ X 8 X 2-inch baking pan. Cut the dough into 12 equal portions. (If you have a kitchen scale, weigh the ball of dough and divide the weight by 12. Each ball will weight about 79 grams.) Shape each dough portion into a taut ball. Place the balls, spaced evenly apart with the smooth sides up, in the baking pan. Cover the dish loosely with plastic wrap and let stand in a warm place until the balls have almost doubled in volume, about 45 minutes.
  5. Position a rack in the center of the oven and preheat the oven to 350ºF.
  6. Brush the the tops of the balls with melted butter, reserving the remaining butter. Bake until the rolls are golden brown, 25 to 30 minutes. Brush the hot rolls with the remaining butter. Let stand for 10 to 30 minutes. Serve warm. (The rolls can be cooled, wrapped in aluminum foil, and stored at room temperature for up to 8 hours. Reheat, wrapped in the foil, in a preheated 375ºF oven until hot, about 10 minutes. Or freeze the rolls in a plastic storage bag for up to 1 month. Thaw and reheat the frozen rolls before serving.)