Potato Rolls

I haven't made bread in a really long time. Instead we have been having store bought. It kills me just a bit every time I get some. It is expensive and gross. I am very picky about my bread. I have found that the Martin's Potato Rolls are the best.

Eating so much potato bread got me wondering if I could make some myself. I was surprised to find that only one potato was used per batch.  I think my yeast was a little funky.  It took a long time to rise and the dough was a bit more dense than I think it should have been.

However the rolls tasted great, just a tad bit sweet from the sugar.  Making twelve in a 9x13 pan was the perfect size for dinner rolls and sandwich rolls.  We ate them right up.

I hope to try the recipe again with some minor tweaks to see if I can get the dough to rise appropriately.  Any suggestions?

Potato Rolls

by Emily Morris, Adopted by Eat, Live, Run

Prep Time: 4 hours

Cook Time: 30 minutes

Keywords: bake bread

6050335

Ingredients (12 rolls)

• 1 large russet potato
• 2 eggs
• 1 package (1/4th ounce) dry yeast
• 1 1/4 cup warm water (about 100 degrees—bath tub temperature)
• 2/3 cup sugar
• 1 tsp salt
• 4 1/2 cups flour
• 1 stick unsalted butter, room temperature
• 1 egg + 1 T warm water for egg wash

Instructions

Bring a large pot of water to a boil on the stove. Peel the potato, cut into uniform chunks and drop into the water to cook for about 20 minutes until tender. When cooked through, drain water and transfer potato chunks to a large bowl. Mash with a potato masher. (I used a Ziplock Steamer bag. It takes about 3 minutes to soften the potatoes in this fashion.)

Dissolve the yeast in the warm water.

Add the eggs and 1/3 cup sugar to the mashed potatoes and combine. Slowly pour in the yeast/water mixture. Mix well to combine.

Add two cups of the flour and salt to the potato mixture and mix with a wooden spoon until a wet dough forms. Place a dishcloth over the bowl and set the bowl in a warm spot to rise for 1.5 hours.

Beat the softened butter and the remaining 1/3 cup sugar in a stand mixer until smooth and creamy. Add risen dough and continue to beat with your paddle attachment (or dough hook if you have one) adding the remaining 2 1/2 cups flour slowly until all the flour has been incorporated and the dough is pulling away from the sides of the bowl.

Keep mixing now on high for six more minutes until the dough isn’t sticky anymore (though it will still stick to the sides of the bowl).

Spray a large bowl with cooking spray and place the dough in. Cover and let rise for another hour until doubled in size.

Butter a 9 x 13 inch pan. Divide the dough into about 12 balls and place in the dish. Cover and let rise for 45 minutes.

Preheat oven to 375 degrees. After rising, brush rolls with an egg whisked with a tablespoon of warm water.

Bake for 35 minutes until golden.

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