Soft Potato Rolls

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Pillowy soft, shiny, and gorgeous, these potato rolls are perfect for sliders or your bread basket for Sunday dinner.

Prep Time30

Cook Time20

Rising time2

Total Time2 50

Course: Bread

Cuisine: American

Keyword: potato rolls, Rolls

Servings: rolls

Calories: 163kcal

Author: Katie

Equipment

Stand mixer or bread machine optional
Plastic Wrap
Pastry brush

Ingredients

¼ cup instant potato flakes
¾ cup milk room temperature
½ cup water
1 tablespoon butter softened
2 tablespoons sugar
1½ teaspoons salt
3 cups bread flour
2 teaspoons yeast

Honey Butter Glaze

1 egg white
1 tablespoon honey
1 tablespoon melted butter
1 tablespoon sugar

Instructions

Knead. Combine all ingredients in a large bowl. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). If the dough still seems dry, add a bit more water. The dough is kneaded enough when windows (translucent areas) appear in the dough when it's stretch out.
The first rise. Shape the dough into a ball and place in a clean, lightly oiled bowl to rise. Cover with plastic wrap or a damp tea towel and allow to rise in a warm place for 1 hour, or until doubled in size. (A slightly warmed but turned-off oven is a great place for dough to rise.)
Divide and shape. Turn out the dough onto a clean surface and divide into 12 pieces with a sharp knife. Shape the pieces into balls by pinching the bottoms until the tops are round and smooth. Line a rimmed cookie sheet with parchment or spray with nonstick cooking spray, and place the dough balls on the sheet.
The second rise. Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350 degrees. Make the honey butter by combining all the ingredients in a small bowl. Remove the plastic wrap and brush the rolls with the honey-butter mixture.
Bake. Bake for 18-20 minutes, until golden brown. Remove to a wire rack to cool, or simply serve off the baking sheet.

Video

Notes

A 1/4 size baking sheet will hold them perfectly.

You can double this recipe easily; you won't need to double the glaze.

Be careful any time you bake with an egg wash...they will look very golden brown, but make sure they're baked through before removing them from the oven.

Nutrition