Candy Potato Dinner Rolls – Sally’s Baking Habit

Fluffy, flaky, delicate, and further tall candy potato dinner rolls are an exquisite accompaniment to a vacation meal—however you don’t have to attend for a vacation to take pleasure in them. High with flaky sea salt and serve with home made cinnamon butter for a aspect dish that may upstage the principle course! In the event you’re a bread newbie, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.

This recipe is delivered to you in partnership with Crimson Star Yeast.

My standard delicate dinner rolls are flaky, delicate, and buttery. And so are right this moment’s candy potato model. However right this moment’s recipe produces barely sweeter and richer-tasting rolls. My workforce and I examined 4 variations till we discovered the proper stability of taste and fluff! My total household (children included) have been having fun with these for weeks. We LOVE them.

Right here’s Why You’ll Love These Candy Potato Rolls

• This recipe makes a giant batch—20 massive rolls—excellent for sharing.
• Tremendous delicate texture and subtly candy, buttery taste.
• Shorter rise time than common dinner rolls.
• Make-ahead pleasant: Scrumptious heat and recent from the oven, however in some way the flavour of those candy potato rolls is even BETTER after they’ve cooled. This makes this candy potato dinner roll recipe an ideal selection for making forward of time, in case your oven goes to be in continuous use main as much as a giant meal like Thanksgiving.
• Freeze effectively: Make them even additional prematurely and freeze them for later.

What Are Potato Rolls?

Have you ever ever had a potato roll? Gorgeously golden on prime, and pillowy-soft all through, potato rolls—historically made by the Pennsylvania Dutch—are made with potato flour changing a portion of wheat flour, giving the bread a sweeter style and softer texture than common white rolls. The feel comes from the potato starch and its skill to soak up and retain extra moisture than wheat can.

I discovered from the sensible bakers over at King Arthur Baking that the upper the starch stage in your bread dough, the extra tender your ensuing bread will probably be. The potato (together with candy potatoes) is without doubt one of the starchiest greens on the market. So once you add potato to your bread dough you’re upping the dough’s starch content material, successfully rising the ensuing bread’s whole liquid retention—which interprets to bread with delicate, moist texture and an extended shelf life.

An additional benefit is potatoes additionally enhance the general dietary worth, making it corresponding to whole-wheat bread for fiber and vitamins akin to zinc and iron, with considerably extra potassium than both white or whole-wheat bread.

Now, we’re taking this idea for potato rolls and utilizing candy potato as a substitute. This implies much more sweetness, plus an added enhance of vitamin A! (Not attempting to fake these rolls are wholesome… however we’ll take our nutritional vitamins the place we will get them, proper?)

Substances You Want for This Wealthy Dough:

Whereas the starch from the candy potato already makes for a delicate texture, we’re additionally utilizing butter, eggs, and complete milk to make a wealthy dough that seems completely pillowy yeast rolls. Right here’s a fast overview of the distinction in these two varieties of bread doughs:

Key Steps in This Recipe

Peel, chop, and boil a candy potato till tender. This takes about 10–12 minutes. As soon as your candy potato is delicate, drain and mash it. You are able to do this with a potato masher, pastry cutter, fork, and even an electrical mixer or meals processor.

The subsequent step is to proof your yeast, a step I take even when I’m utilizing on the spot yeast. All you do is combine the yeast with the nice and cozy liquid (milk), and a little bit sugar (honey). Cowl and let it sit for five–10 minutes till foamy and frothy on prime. This proves your yeast is energetic and able to get to work.

Then, add the remainder of the substances to kind a delicate dough. (The mashed candy potato may have cooled a bit by now.) Add sufficient flour for the dough to return collectively right into a kneadable mass; it needs to be pulling away from the edges of the stand mixer’s bowl.

The dough ought to really feel barely cheesy, however not overly sticky. On a evenly floured work floor, utilizing the heels of your fingers, stretch and fold the dough with mild movement. In the event you’d like a visible of the way to knead the dough by hand, you’ll be able to watch the total video tutorial in my publish on the way to knead dough.

Pictured on the left under is the dough after kneading. It’s easy and stretchy, and able to rise. Place the dough in a big greased bowl, flip the dough to coat it within the oil, after which cowl it and set it apart. It is going to double in measurement in about 1–2 hours, pictured on the appropriate.

Shaping the Rolls

Punch down the risen dough to launch the air, after which divide the dough into 20 items, roughly equal in measurement (about 65–75g every—they don’t should be precise).

Take a chunk and stretch the highest of the dough whereas pinching and sealing the underside. Be sure that the rolls are easy on prime and sealed on the underside.

Organize them in a greased baking pan. A 9×13-inch baking pan is good for these candy potato rolls, however you’ll be able to bake them on a lined baking sheet or in two 9-inch spherical or sq. pans as a substitute.

Loosely cowl, and let the formed rolls rise for an additional 30 to 45 minutes earlier than baking.

Simply wait till you odor these baking! The rolls are accomplished after they’re golden brown on prime.

Brush the nice and cozy rolls with a little bit melted butter, and end with an elective sprinkle of sea salt. In the event you’d like a suggestion, I take advantage of and love Maldon flaky sea salt. (Not sponsored, simply what I personally use!)

If you wish to take them to the subsequent stage, these are AHHHH-mazing with home made cinnamon butter. (Honey butter too, in fact!)

Serve them alongside any of those fall dinner recipes, and listed here are some extra concepts:

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Comfortable Candy Potato Rolls

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5 from 14 critiques

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  Writer: Sally
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  Prep Time: 3 hours, 20 minutes
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  Prepare dinner Time: 25 minutes
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  Whole Time: 3 hours, 45 minutes
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  Yield: 20 rolls
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  Class: Dinner
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  Methodology: Baking
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  Delicacies: American

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Description

Fluffy, flaky, delicate, and further tall candy potato dinner rolls are an exquisite accompaniment to a vacation meal—however you don’t have to attend for a vacation to take pleasure in them. High with flaky sea salt and serve with home made cinnamon butter for a aspect dish that may upstage the principle course! In the event you’re a bread newbie, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.

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Directions

1. Put together the candy potato: Place the chopped candy potato in a medium saucepan and add sufficient water to cowl. Carry to a boil over excessive warmth, then scale back the warmth to medium-high and boil till the candy potato could be very delicate and tender, about 10–12 minutes. Drain off the water, then mash the candy potato in addition to you’ll be able to—a couple of small lumps are okay. Measure 1 cup (230g) of mashed candy potato to make use of within the dough, and put aside to barely cool. (Don’t use greater than 1 cup in your dough. Discard or eat any leftover.)
2. Proof the yeast: Whisk the nice and cozy milk, yeast, and a pair of Tablespoons of honey collectively within the bowl of your stand mixer. Cowl and permit to sit down for five minutes. *If you don’t personal a stand mixer, you are able to do this in a big mixing bowl and within the subsequent step, combine the dough along with a big picket spoon/silicone spatula. It is going to take a little bit of arm muscle. I don’t advocate utilizing a hand mixer as a result of the sticky dough repeatedly will get caught within the beaters. Mixing by hand with a picket spoon or silicone spatula is a more sensible choice.*
3. Make the dough: Add the remaining honey, eggs, butter, mashed candy potato, salt, and 1 cup (125g) flour. With a dough hook or paddle attachment, combine/beat on low velocity for 1 minute. Cease and scrape down the edges of the bowl with a silicone spatula, then add the remaining flour. Beat on medium velocity till the dough comes collectively and pulls away from the edges of the bowl, about 3 minutes. If the dough appears too moist to some extent the place kneading (subsequent step) could be unattainable, beat in additional flour 1 Tablespoon at a time till you might have a workable dough. Don’t be nervous should you’re including much more flour; there are lots of variables akin to moisture within the candy potato, humidity, climate, and so forth. Dough needs to be delicate and a little bit sticky, however nonetheless manageable to knead with evenly floured fingers.
4. Knead the dough: Hold the dough within the mixer fitted with a dough hook and beat on low velocity for an extra 5 full minutes, or knead by hand on a evenly floured floor for five full minutes. (In the event you’re new to bread-baking, my Tips on how to Knead Dough video tutorial will help right here.) If the dough turns into too sticky through the kneading course of, sprinkle 1 teaspoon of flour at a time on the dough or on the work floor/within the bowl to make a delicate, barely cheesy dough. After kneading, the dough ought to really feel delicate and easy. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. You may as well do a “windowpane check” to see in case your dough has been kneaded lengthy sufficient: tear off a small (roughly golfball-size) piece of dough and gently stretch it out till it’s skinny sufficient for mild to go by way of it. Maintain it as much as a window or mild. Does mild go by way of the stretched dough with out the dough tearing first? If that’s the case, your dough has been kneaded lengthy sufficient and is able to rise. If not, hold kneading till it passes the windowpane check.
5. 1st Rise: Calmly grease a big bowl with oil or nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl and permit the dough to rise in a comparatively heat setting for 1–2 hours or till double in measurement. (I all the time let it rise on the counter. Takes about 1 and 1/2 hours. For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking with Yeast Information.)
6. Grease a 9×13-inch baking pan.
7. Form the rolls: When the dough is prepared, punch it all the way down to launch the air. Divide the dough into 20 equal items, about 65–75g every (doesn’t must be precise!). A bench scraper is all the time useful for reducing dough. Form every bit right into a easy ball. Organize in ready baking pan.
8. 2nd Rise: Cowl formed rolls and permit to rise till puffy, about 30 to 45 minutes.
9. Modify oven rack to a decrease place and preheat oven to 350°F (177°C). (It’s greatest to bake the rolls in the direction of the underside of the oven so the tops don’t burn.)
10. Bake the rolls: Bake for 25 minutes or till golden brown on prime (inner temperature if taken with an instant-read thermometer needs to be 190°F), rotating the pan midway by way of. In the event you discover the tops browning too rapidly, loosely tent the pan with aluminum foil (I normally add it after 20 minutes). Take away from the oven, brush with melted butter and sprinkle with flaky sea salt, and permit rolls to chill for quarter-hour earlier than serving. We’ve discovered that the longer they cool, the higher their taste.
11. Cowl leftover rolls tightly and retailer at room temperature for as much as 3 days, or within the fridge for as much as 1 week.

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Notes

1. Freezing Directions: You may freeze the baked dinner rolls. Permit them to chill fully, then place them in a freezer-safe container or bag and freeze for as much as 3 months. Thaw within the fridge or at room temperature, then reheat as desired. If reheating the entire pan, evenly cowl and reheat in a 300°F (150°C) oven for about 10 minutes or till heat. If you’re planning to freeze the baked rolls, omit the melted butter and flaky sea salt ending step after baking, and as a substitute try this after thawing and reheating.
2. In a single day Directions: Put together the recipe by way of step 7. Cowl the formed rolls tightly and refrigerate for as much as about 15 hours. Not less than 3 hours earlier than you want them the subsequent day, take away the rolls from the fridge, hold coated, and permit to rise on the counter for about 1-2 hours earlier than baking. Alternatively, you’ll be able to let the dough have its 1st rise within the fridge in a single day. Cowl the dough tightly and place within the fridge for as much as about 15 hours. Take away from the fridge and permit the dough to completely rise for two extra hours. Proceed with step 6.
3. Particular Instruments (affiliate hyperlinks): Vegetable Peeler | Saucepan | Potato Masher or Pastry Cutter |  Whisk | Stand Mixer or Giant Glass Mixing Bowl | Silicone Spatula | 9×13-inch Glass Baking Pan | Bench Scraper | Pastry Brush | Flaky Sea Salt
4. No Stand Mixer? If you don’t personal a stand mixer, you should use a big mixing bowl and blend the dough along with a sturdy silicone spatula or picket spoon. It is going to take a little bit of arm muscle. Don’t use a hand mixer as a result of the sticky dough repeatedly will get caught within the beaters.
5. Baking Pan: I want baking the rolls in a glass 9×13-inch baking pan as a result of I discover they brown a little bit too rapidly in a metallic pan. However so long as you bake the rolls on a decrease oven rack and hold your eye on them, any pan is nice. You may as well bake these rolls in a massive forged iron skillet, in two 9-inch spherical or sq. baking pans, or on a lined baking sheet. Bake time stays the identical.
6. Can I Use Common Potato? Sure. No different modifications vital.
7. Can I Use Canned Candy Potato? I don’t advocate it; canned mashed candy potato is usually thinner in consistency than freshly mashed and can throw off the moisture content material within the dough.
8. Milk: Complete milk is good for the very best, richest taste and texture. Maintaining that in thoughts, be at liberty to substitute with a lower-fat or nondairy milk.
9. Yeast: I all the time use on the spot yeast, however should you use energetic dry yeast, there are not any modifications to the recipe. Rise occasions will probably be barely longer utilizing energetic dry yeast. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
10. Flour: In the event you don’t have bread flour, you should use all-purpose flour. All-purpose flour is handy for many, however bread flour produces chewier dinner rolls. The rolls are nonetheless delicate and fluffy regardless of which you employ. Both flour is ok and there are not any different modifications to the recipe should you use one or the opposite.