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Old-Fashioned Potato Pan Rolls

Old-Fashioned Potato Pan Rolls recipe image
These Old-Fashioned Potato Pan Rolls are the ultimate comfort food, combining the rustic charm of homemade bread with the tenderizing power of fresh mashed potatoes. The potatoes keep the crumb incredibly soft and moist, while the butter adds a rich, golden crust that stays pliable even after cooling. These rolls have a slightly sweet, savory profile that pairs beautifully with hearty soups, stews, or as a side to a holiday roast dinner. They are easy to make with pantry staples and offer a superior texture compared to standard white bread. Perfect for family gatherings or a cozy weekend brunch, these rolls warm up beautifully and are a favorite for dipping in gravy or melting with cheese.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 2192.9
Dietary: Vegetarian
Description
These Old-Fashioned Potato Pan Rolls are the ultimate comfort food, combining the rustic charm of homemade bread with the tenderizing power of fresh mashed potatoes. The potatoes keep the crumb incredibly soft and moist, while the butter adds a rich, golden crust that stays pliable even after cooling. These rolls have a slightly sweet, savory profile that pairs beautifully with hearty soups, stews, or as a side to a holiday roast dinner. They are easy to make with pantry staples and offer a superior texture compared to standard white bread. Perfect for family gatherings or a cozy weekend brunch, these rolls warm up beautifully and are a favorite for dipping in gravy or melting with cheese.
Ingredients
  • 3 3/4 cup All-purpose flour, or bread
  • 1 package Active dry yeast
  • 1/4 cup Sugar
  • 1/2 teaspoon Salt
  • 6 tablespoon Cold butter or margarine;
  • 1/2 cup Freshly mashed potatoes
  • 3/4 cup Milk
  • 1 large Egg
  • 2 tablespoon Melted butter
Directions
  1. 1
    In a food processor fitted with a steel blade, process 3-1/4 cups flour, yeast, sugar, and salt just to blend.
  2. 2
    With on/off pulsing, cut in cold butter until finely distributed and it almost disappears.
  3. 3
    In a separate bowl, mix together mashed potatoes, milk, and egg.
  4. 4
    With processor motor running, quickly add potato mixture to yeast mixture. Process until mixture comes away from the side of the bowl.
  5. 5
    Process for 30 seconds to knead dough. If dough is sticky, add more flour and process 15 to 30 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
  6. 6
    Remove dough from processor and shape into a ball. Place ball in an oiled bowl, turn to cover it with oil, and cover bowl with plastic wrap or a damp towel. Let dough rise until doubled in bulk.
  7. 7
    Punch dough down. Let rest 5 minutes.
  8. 8
    Divide dough into 24 pieces (approximately 1-1/4 ounces each). Shape each piece into a ball, tucking the edges under to draw the surface of the dough tight.
  9. 9
    Arrange the dough in 2 round cake or pie pans. Cover loosely with plastic wrap or a damp towel and let rise until doubled in bulk.
  10. 10
    Preheat oven to 375 degrees F (191C).
  11. 11
    Brush tops with melted butter. Bake until golden brown, 20 to 30 minutes.
  12. 12
    Remove from pan to cool on a wire rack. Brush tops again with melted butter.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 2192.9kcal
% Daily Value *
Total Fat 37.1g58%
Saturated Fat 11.1g56%
Cholesterol 0.0mg0%
Sodium 5610.3mg234%
Total Carbohydrate 404.6g135%
Dietary Fiber 15.1g61%
Sugars 31.6g
Protein 50.2g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The potato mixture should be lukewarm, not hot, to avoid killing the yeast. If using leftover mashed potatoes, ensure they are smooth and free of large lumps.

If you do not have a food processor, you can mix the dry ingredients in a large bowl, cut in the butter with a pastry blender or fork, and then mix in the wet ingredients. Knead by hand on a floured surface for about 8-10 minutes until smooth and elastic.

These rolls store well in an airtight container at room temperature for up to 3 days. To refresh, warm them in a 350F oven for 5-10 minutes. They also freeze beautifully; wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm in the oven.

For a richer flavor, substitute half of the milk with heavy cream or use whole milk. You can also add a teaspoon of caraway seeds for a rye-like variation.

Keywords: potato rolls, homemade bread, yeast dough, pan rolls, soft rolls, buttery, comfort food, baking, vegetarian, side dish, dinner rolls, fresh yeast, all-purpose flour, mashed potato, golden brown, homemade, bread recipe, family style, warm bread, easy baking
Read it online: https://www.chefs-mate.com/recipe/old-fashioned-potato-pan-rolls/