Fluffy Potato Rolls
Got a leftover baked potato? The best way to use it is by mashing the insides and turning them into dinner rolls. It’s a perfect way to repurpose leftovers, and the outcome is absolutely amazing. These are, without a doubt, the fluffiest dinner rolls ever. Fresh from the oven, each roll features a crispy bottom, a buttery top, and an incredibly soft center. The secret? The starch from the potatoes!
Ingredients
- 1 1/4 cups lukewarm water
- 1 Tbsp. plus 1 tsp. granulated sugar, divided
- 1 (0.25-oz.) packet active dry yeast
- 5 cups all-purpose flour
- 1 cup boiled, mashed potato (from about 1 large russet potato)
- 2 tsp. kosher salt
- 6 Tbsp. butter, softened
- Cooking spray
- 2 Tbsp. melted butter
Instructions
- In a glass measuring cup or small bowl, combine lukewarm water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Stir yeast into water.
- In the bowl of a stand mixer with the dough hook attached, stir together flour, remaining tablespoon sugar, and salt. Add yeast mixture and potatoes. With the mixer running, add butter a tablespoon at a time until fully incorporated. Continue mixing until a smooth dough forms, about 5 minutes.
- Grease a large bowl with cooking spray and transfer dough to bowl. Cover with a kitchen towel and let rise until doubled in size, 1 hour.
- Punch dough down to deflate, then turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces and roll each into a smooth ball.
- Grease a 9”-x-13” baking pan with cooking spray and place balls in pan, leaving an inch between each one. Cover and let rise another 45 minutes.
- Preheat oven to 400°. Brush tops of dough with melted butter. Bake until golden, about 25 minutes.
- Brush with more melted butter and serve warm.
Tried this recipe?Let us know how it was!