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Herbed Potato Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews
  • Author: Jaden
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://yummyhere.com/herbed-potato-rolls-recipe/