If you’re on the hunt for soft, fluffy, and delightfully fragrant bread rolls, you’ve got to try this Herbed Potato Rolls Recipe. These rolls bring a subtle herby twist to a classic potato roll, making them perfect for everything — from simple sandwiches to holiday dinners. I absolutely love how tender and tenderly flavored they turn out, and I think you’re going to find that once you make them, they’ll quickly become a staple in your baking rotation.
Why You’ll Love This Recipe
- Rich Potato Softness: The mashed potato and potato water keep these rolls incredibly tender and moist.
- Herbaceous Flavor: Fresh herbs add a subtle, aromatic pop that elevates simple bread to something special.
- Perfect for Any Occasion: These rolls are crowd-pleasers, whether it’s a casual meal or holiday feast.
- Easy to Customize: You can tweak herbs and add flavored butters for your unique spin.
Ingredients You’ll Need
Each ingredient in this Herbed Potato Rolls Recipe has a job that ensures perfect texture, flavor, and rise. I recommend fresh herbs for the best aroma and using russet potatoes for their starchy softness.
- Russet Potato: Adds moisture and tenderness, helping keep the roll soft for days.
- Potato Water: Don’t toss the cooking water! It’s packed with starch that boosts the dough’s softness.
- Active Dry Yeast: Make sure it’s fresh so your rolls rise beautifully.
- Sugar: A little sweetness to feed the yeast and balance flavors.
- Egg: Helps bind ingredients and adds richness.
- Butter (Melted): I love using unsalted butter so I can control the saltiness.
- Honey: Adds sweetness and helps create a lovely golden crust.
- Salt: Enhances flavor and helps regulate yeast activity.
- Fresh Herbs (Thyme, Sage, Chives, Rosemary): Choose a mix you love — the flavor really comes alive.
- All-Purpose Flour: Gives structure but be ready to add more as the dough can be sticky.
- Flavored Butter (Optional, like Garlic Scape Butter): This is my secret finishing touch that keeps the rolls irresistibly tasty.
Variations
I’m all for making recipes your own, and this Herbed Potato Rolls Recipe is definitely flexible. Over time, I’ve experimented with herbs and add-ins to keep it fresh and exciting, and you’ll love personalizing it too.
- Herb Choices: I’ve swapped rosemary for basil in summer to get a lighter taste — try what’s fresh in your garden!
- Diet-Friendly: For dairy-free, I replace butter with olive oil and use a flax egg instead of real eggs.
- Cheesy Twist: Mixing in a bit of shredded parmesan before baking is a family favorite I discovered, adding a savory pop.
- Sweet & Savory: A drizzle of maple syrup instead of honey creates a subtle sweetness with herb undertones.
How to Make Herbed Potato Rolls Recipe
Step 1: Boil and Prepare the Potato
Peeling and dicing the russet potato might seem straightforward, but here’s what I learned: don’t rush the boiling. Let them get tender enough to mash smoothly—this ensures your rolls stay moist and soft. After boiling, don’t throw away that cooking liquid! Reserve about ¾ cup because that potato water boosts the texture, thanks to all the starch it holds.
Step 2: Activate the Yeast
When I first tried this Herbed Potato Rolls Recipe, I didn’t pay enough attention to the water temperature for the yeast, and the rolls barely rose. Your water should be warm—around 105°F to 115°F—to activate the yeast well. Mix the yeast with sugar and warm potato water and wait a few minutes until you see that bubbly, foamy top—that’s your sign the yeast is alive and kicking.
Step 3: Combine Ingredients and Mix the Dough
This is where things get fun—and sticky, so prepare your kitchen. Combine the remaining warm potato water, mashed potatoes, egg, melted butter, honey, herbs, salt, and your yeast mixture. Adding the flour gradually while mixing with a dough hook helps everything come together gently. You’ll notice the dough is soft and sticky—that’s totally normal! Just add flour a tablespoon at a time until it’s workable but still tender.
Step 4: Knead and Let the Dough Rise
After mixing, turn your dough out onto a floured surface and knead it just enough to form a smooth ball. I like to keep my kneading to about 2-3 minutes because overdoing it on soft dough can make it tough. Place the dough in a greased bowl, drizzle a little oil on top, cover it, and let it rise in a warm spot for about an hour. You’ll see it puff up nicely.
Step 5: Shape the Rolls and Second Rise
Punch down the dough gently after its first rise, then divide it into 12 equal pieces. Shaping sticky dough can be tricky, so I recommend flouring your hands lightly or using a bench scraper. Arrange those dough balls in a greased cast iron pan or baking dish. Cover and let them rise uncovered for about 30 minutes. This step makes a big difference — it results in light, airy rolls that have that perfect pull-apart texture.
Step 6: Bake and Finish
Preheat your oven to 350°F and bake the rolls for 25-30 minutes, turning the pan halfway through to ensure even coloring. When they turn golden brown, they’re done! My favorite part? Brushing them with melted flavored butter right out of the oven—Garlic Scape Butter is my go-to—it soaks in beautifully, giving the rolls an irresistible finish.
Pro Tips for Making Herbed Potato Rolls Recipe
- Warm Water Matters: Too hot kills the yeast; too cold won’t activate it—stick around 110°F for best rise.
- Don’t Skip Potato Water: It’s a texture game-changer, making rolls soft and fluffy long after baking.
- Flour, But Not Too Much: Add extra flour sparingly—you want your dough soft, not dense.
- Use a Cast Iron Pan: It bakes rolls evenly and keeps them beautifully browned and crusty.
How to Serve Herbed Potato Rolls Recipe
Garnishes
I usually finish these rolls with a brush of melted garlic herb butter and a sprinkle of flaky sea salt—that combination makes them feel extra special and super inviting. Fresh chopped herbs on top right after baking also add a lovely pop of color and freshness you’ll appreciate.
Side Dishes
These herbed potato rolls go perfectly with just about anything, but I love serving them alongside roasted chicken, honey-glazed carrots, or a creamy mushroom soup. They’re also great for soaking up rich sauces, so a beef stew dinner is definitely a winner.
Creative Ways to Present
For special occasions, I’ve arranged the rolls in a braided wreath shape in a round pan—that always wows guests with minimal extra effort. You could also serve them in mini cast iron skillets individually for a rustic, cozy vibe at your table.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container or tightly sealed bag at room temperature. These rolls stay soft for up to two days, but if you want them to last longer, refrigeration is an option—just be aware it might dry them out slightly.
Freezing
Freezing is super straightforward! I freeze shaped rolls before the second rise by wrapping the pan tightly in plastic wrap and foil. When I want fresh rolls, I thaw them overnight in the fridge, let them rise a bit more at room temp, then bake as usual.
Reheating
To revive those leftover rolls, I pop them in a warm oven (around 300°F) wrapped in foil for 10-15 minutes. If you have some flavored butter, slipping a bit inside before reheating brings back that fresh-from-the-oven goodness.
FAQs
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Can I use other types of potatoes for this recipe?
Absolutely! While russet potatoes are ideal because they’re starchy and help create a fluffy texture, you can substitute other types like Yukon Gold. Just note that waxy potatoes may result in slightly denser rolls, but they’ll still be delicious.
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How important are the fresh herbs in the Herbed Potato Rolls Recipe?
Fresh herbs are key to that vibrant aroma and subtle flavor that make these rolls stand out. Dried herbs can be used in a pinch, but fresh will always give you a brighter, fresher taste.
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Can I prepare the dough ahead and bake the rolls later?
Yes! You can prepare and shape the dough, then refrigerate it covered overnight. Just take it out about an hour before baking to warm and rise before baking as usual.
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What if my dough feels too sticky to handle?
It’s normal for this potato-rich dough to be sticky. Just dust your hands and work surface with a little flour as you knead and shape. Avoid adding too much flour at once—it’s better to add small amounts gradually to keep the rolls soft.
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Can I use regular water instead of potato water?
You can, but you’ll miss out on the starch boost potato water provides, which helps keep the texture soft and moist. If you want to skip it, adding a bit of milk or milk powder can help compensate somewhat.
Final Thoughts
This Herbed Potato Rolls Recipe is truly a gem in my kitchen — it balances simplicity with elegance and never fails to impress my family and guests. When I first made it, I was hooked on how those fresh herbs lifted the whole loaf to something special, yet still cozy and approachable. I’m confident if you give it a try, you’ll find these rolls bring that warm, homemade magic everyone loves. So, roll up your sleeves and bake a batch—you deserve fresh, amazing homemade rolls that make every meal a little more special.
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Herbed Potato Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Herbed Potato Rolls are soft, fluffy, and packed with fresh herb flavor. Using mashed russet potatoes and a blend of fragrant thyme, sage, chives, and rosemary, these homemade rolls have a tender crumb and a golden crust. Perfectly suited for elevating any meal or as a delightful snack, they are baked to perfection in a cast iron pan or baking dish. The addition of honey and melted butter adds subtle sweetness and richness, while the yeast provides a lovely rise and texture.
Ingredients
Potatoes and Yeast Mixture
- 1 russet potato
- 3/4 cup reserved potato water
- 1 1/4 tsp traditional active dry yeast
- 1/4 tsp sugar
Dough
- 1 egg (beaten)
- 1 tbsp butter (melted)
- 1 tbsp honey
- 1/2 tsp salt
- 2 tbsp chopped fresh herbs (such as thyme, sage, chives, rosemary)
- 2 3/4 cups all-purpose flour (plus extra as needed)
Finishing
- 2 tbsp flavoured butter, such as Garlic Scape Butter (for brushing after baking)
Instructions
- Prepare the potatoes: Peel and dice the russet potato, then place in a saucepan and cover with a few inches of water. Bring to a boil and cook until the potato pieces are tender. Drain the potatoes, reserving ¾ cup of the cooking water. Mash the potatoes until smooth and set aside. You should have about 1 cup of mashed potatoes.
- Activate the yeast: In a small bowl, combine ¼ cup of the warm reserved potato water (temperature between 105°F and 115°F) with the active dry yeast and sugar. Stir briefly and let sit for about 5 minutes until the mixture becomes bubbly and the yeast is activated.
- Mix the dough: In the bowl of a stand mixer, combine the remaining ½ cup of warm potato water, mashed potatoes, beaten egg, melted butter, honey, chopped fresh herbs, salt, and the activated yeast mixture. Add the all-purpose flour and attach the dough hook. Begin mixing until the dough starts to come together, scraping down the sides of the bowl as needed.
- Knead the dough: Continue mixing with the dough hook for about 5 minutes until the dough is soft, stretchy, and sticky. Add extra flour one tablespoon at a time if the dough is too sticky. Turn the dough out onto a floured surface and knead it gently to form a smooth ball.
- First rise: Transfer the dough to a greased bowl, drizzle a little oil over the dough surface and rub it around to prevent drying. Cover with cling film or a tea towel, then place in a warm spot to rise for 1 hour or until doubled in size.
- Shape the rolls: After the dough has risen, punch it down to deflate. Lightly knead to remove air bubbles, adding flour as needed since the dough remains sticky. Divide the dough into 12 equal pieces and shape each into a small round ball.
- Second rise: Lightly spray a 10-inch cast iron pan or alternatively a 9×13 inch baking dish with non-stick spray. Arrange the rolled dough balls in the pan evenly. Cover with a tea towel and let rise for another 30 minutes until puffed.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, turning the pan halfway through at 15 minutes to ensure even browning. The rolls should bake through and develop a golden brown crust.
- Finishing touches: Remove the rolls from the oven and immediately brush with melted flavored butter such as Garlic Scape Butter to enhance flavor and add moisture. Serve warm and enjoy.
Notes
- For best results, ensure the potato water used for activating yeast and mixing is warm but not hot (105°F – 115°F) to avoid killing the yeast.
- If you don’t have Garlic Scape Butter, any garlic herb butter or melted regular butter can be used for brushing after baking.
- The dough is intentionally soft and sticky due to the potato content; add flour gradually and avoid over-kneading.
- Using a cast iron pan helps create a nice crust and even baking, but a baking dish works well too.
- These rolls freeze well after baking; reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 30 mg
