Potato Rolls

November 24, 2021

These potato rolls are buttery and fluffy, and the starch from the potatoes and the cooking water give these rolls a unique texture.

serves 12

ingredients: 

• 4 small white potatoes
• 2 tbsp Local Roots unsalted butter + more to butter the pan
• 2 ½ cups Local Roots all purpose flour
• 2 tsp instant/rapid-rise yeast
• 1 tsp salt
• 1 Local Roots egg
• 1 tbsp sugar

method:

1. Peel and cube potatoes. Add to a pan with enough cold water to cover, then boil for 20 minutes, or until fork tender to the center. Save a ½ cup of the starchy potato cooking water in a bowl, then mash the potato with 2 tbsp of unsalted butter.
2. When the water is cool enough to touch, stir in the yeast and sugar. Let sit for 10 minutes until foaming.
3. In a large bowl, add mashed potato mixture, 1 egg, salt, and yeast mixture. Stir until combined, then add the flour in one ½ cup at a time until you have a shaggy dough. Knead in the bowl for 7-10 minutes, then cover and leave to rise for 1 hour.
4. Butter a 9x12 inch baking pan. Lightly flour a clean surface, then turn your dough out onto it once it has proved. Generously flour the dough, then press down until it has released its air and flattened. Divide into 12 equal pieces.
5. Shape the rolls by pulling the edges of the dough together and pinching sealed. Place the roll seam side down on the counter and cup one hand on each side, then gently twist and push it in a circle until you have a circular roll and the bottom is sealed. Place each roll into the buttered tray as you are done shaping.
6. Cover the tray of shaped rolls and leave to rise in a warm place for 1 hour.
7. Melt 2 tbsp of butter. When the rolls are proved and look like they have taken a deep breath, brush them with melted butter and sprinkle over flaky salt. Bake for 25-30 minutes at 400 degrees Fahrenheit until golden brown on top.

 

Recipe created by Local Roots recipe developer Irena Huang.

Share:

---

Also in Recipes