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Baked Potato Rolls

Light and fluffy dinner bread rolls made up of flour, eggs, and a baked potato.
Baked Potato Rolls

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Servings: 12
Total Time: 3 hours
Recipe by: Frankie

Ingredients

1 large russet potato (about 14 ounces)
1 packet (about 2 tsp) active dry yeast
1/2 cup warm water
2 TBSP unsalted butter
1 tsp salt
3 cups bread flour plus a little extra
2 large eggs, divided
1 tsp olive oil

Directions

1. Preheat the oven to 400°F.

2. Scrub the potato and poke several holes all over using a fork. Place the potato in the preheated oven and bake until tender, about 1 hour. Take the potato out of the oven and allow to cool for 10 minutes.

3. Cut the potato in half lengthwise and scoop out the white flesh into a large mixing bowl, discard the skins. Use a fork to thoroughly mash the potatoes and then set aside.

4. In a separte small bowl mix together the yeast and water and set aside.

5. Add the butter, salt, flour, and 1 of the eggs to the mashed potatoes and stir until thoroughly combined. Pour the yeast/water mixture in with the potato mixture. Use your hands to mix everything together until a dough is formed then knead the dough by hand for about 2 minutes.

6. Form the dough into a ball and transfer to a large clean bowl. Drizzle the dough with the olive oil and flip around a couple times to coat in the oil. Loosely cover the bowl and set in a warm place to rise until doubled in size, about 1 hour.

7. Preheat the oven to 375°F. Line a 9x13 baking dish with parchment paper.

8. Punch down the dough and separate into 12 equal size balls. Lay the dough balls in the lined baking dish about 1/2-inch apart and sprinkle the tops with just a little bit of flour. Let sit uncovered for 20 minutes.

9. Lightly beat the remaining egg and brush the tops of the rolls. Bake in the preheated oven until golden brown, about 25 minutes.




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