Garlic Butter Potato Rolls Recipe
Recipe video below. The secret to the lightest and fluffiest dinner rolls is mashed potatoes, and I'm here to show you how it's done! This garlic butter potato rolls recipe has been in my family for years - they always turn out perfectly soft and buttery. I'll show you how to make them with or without a stand mixer!
Ingredients
- 1 - 15 ounce Russet potato, peeled and chopped
- ¼ cup butter, softened
- ¼ cup whole milk
- ½ cup potato cooking water
- 1 tablespoon granulated sugar
- 2 ½ teaspoons active dry yeast
- 2 large eggs
- 4 ½ cup all-purpose flour
- 1 teaspoon salt
Garlic Butter Topping - see notes
- 1 tablespoon butter
- 1 small garlic clove, very finely minced
- 1 teaspoon finely minced parsley
Instructions
- Put the chopped potato into a small pot and cover it with water. Bring the pot to a boil over high heat and boil, covered, for 10 minutes, until the potato is soft.1 - 15 ounce Russet potato
- Remove ½ cup of the potato cooking water and then drain the water from the pot.
- Add the butter and milk to the potatoes and mash well using a potato masher.¼ cup butter, ¼ cup whole milk
- Mix the potato cooking water and sugar in a large bowl or the bowl of your stand mixer. Once the water has cooled and is lukewarm (100-110 degrees Fahrenheit) add the active dry yeast and let it bloom for 5 minutes.½ cup potato cooking water, 1 tablespoon granulated sugar, 2 ½ teaspoons active dry yeast
- Add the mashed potatoes and eggs to the bowl and mix with a wooden spoon or your dough hook attachment.2 large eggs
- Add the flour and salt and mix until the dough comes together into a loose ball. If mixing by hand, turn the dough out onto your counter and knead it for 5 minutes. If using a stand mixer, mix for 3 minutes with the dough hook.4 ½ cup all-purpose flour, 1 teaspoon salt
- Transfer the dough to a large, lightly oiled bowl and turn it a few times to cover it lightly in oil.
- Cover the top with a clean kitchen towel and set the bowl aside for 1 hour in a warm (not hot) place until the dough has doubled in size. In the winter, I like to put it into my oven with the oven light turned on.
- Place a piece of parchment paper in the bottom of a 9x11-inch baking dish and lightly oil the top of the parchment paper and the sides of the dish.
- Divide the dough into 15 equal sized pieces. Place them into the baking dish, seam side down, making 5 rows of 3 buns. Cover the baking dish with a clean kitchen towel and set it aside in a warm place for 45 minutes.
- Place an oven rack in the middle of the oven and preheat your oven to 350 degrees Fahrenheit - REMOVE the buns first if you're rising them in the oven! Uncover the buns and then bake them for 30-35 minutes, until the buns have puffed up and are golden. Let the buns cool in the pan before removing them.1 tablespoon butter, 1 small garlic clove, 1 teaspoon finely minced parsley
- Melt the butter in a small frying pan over medium-low heat. Add the garlic and cook for 30 seconds. Remove the pan from the heat and stir in the parsley. Brush the butter over the buns before serving
Notes
Garlic butter topping: I usually serve these buns with a savory dinner, so the garlic butter goes well. But they are wonderful served with some strawberry jam for breakfast. In that case, brush them with melted butter mixed with honey, or leave them plain.
Mashed potatoes: If you have some leftover mashed potatoes, you can use those. You'll need 1 cup of mashed potatoes, and you may need to add more flour. If the dough is too sticky, knead in extra flour, two tablespoons at a time, until the dough comes together.
Potato size: If you have a kitchen scale, it's best to weigh the potato and choose one (or more) as close to 15 ounces as possible. If you don't have a scale, choose one jumbo russet potato or two medium russets.
Bake as individual buns: To make individual buns rather than pull-apart buns, divide the dough into 16 pieces (it's easier to divide the dough into even numbers) and then place them at least 2 inches apart on a parchment paper lined and oiled baking sheet. After they rise for 45 minutes, bake them for 20-25 minutes.
Serving: 1 roll, Calories: 187kcal, Carbohydrates: 30g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 198mg, Potassium: 62mg, Fiber: 1g, Sugar: 1g, Vitamin A: 158IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 2mg