There’s something incredibly moreish about potato rolls, especially when they are soft, pillowy and packed full of flavor. We were standing in a queue (line) at the supermarket (grocery store) when a couple behind us decide to plonk down 2 packets of potato rolls. A. looked over and said those potato rolls are soooooooooooo good, I could eat about a million right now. He claimed that they are so pillowy soft and incredibly addictive, but we didn’t buy any because we were going out to dinner.
I haven’t made potato rolls in a while, and I normally use my go-to recipe. The resulting rolls from this recipe are good; however, they did not give that pillowy soft texture that I would like. After searching relentlessly (… yeah, right), I found a really nice recipe. The results will not disappoint you. The rolls are sooooooooooo good. We particularly enjoyed them warm from the oven slathered in butter, and they serve as the perfect burger bun. They hold well, but are so soft… Oh, I said that already! But seriously, they taste like you’re eating a lightly sweetened cloud. I dare you to try and just eat one!
PILLOWY SOFT POTATO ROLLS
Adapted from kuyaskitchen: soft potato pillows (rolls)
Makes 16 burger sized buns
- 2 ½ teaspoons dried active baking yeast
- 240 ml (1 c) filtered water
- 100 g (½ c) raw cane (turbinado) sugar*
- 2 large eggs
- 1 teaspoon salt
- 250 g (1 c) mashed potatoes
- 80 g (½ c) cold pressed vegetable shortening
- 750 g (5 c) white bread flour
* reduce this to 50 g (¼ c) if you prefer your bread less sweet
1. Place all the ingredients into the bowl of a stand mixer**. With the dough hook attachment, mix on low speed until the ingredients come together, the dough will be very tacky. Increase the speed to medium, and let the machine do the kneading for 8-10 minutes. Cover and chill overnight, remove from the refrigerator about 1.5 hours before baking, and let sit at room temperature^.
2. Punch down the dough, and divide into 16 even sized portions. Roll each portion into an even round, and then roll in bread flour. Place each onto a parchment/silicone mat lined baking tray/pan. Flatten each dough ball to the size of a burger, about 10 cm (4 inch) in diameter, leaving enough space between the flatten dough balls for rising. Cover with a damp tea (kitchen) towel and let prove for 30-45 minutes.
3. In the meantime, preheat the oven to 180°C (350°F). Remove the tea (kitchen) towels, and bake in the middle of the oven for 20-23 minutes, or until very lightly browned. The rolls are ready when they sound hollow when tapped on their underside. Transfer to a wire rack to cool. Allow to cool slightly before enjoying.
** If you don’t have a stand mixer, you can knead the dough by hand.
^ If you don’t want to do an overnight cold prove, simply let the kneaded dough sit, covered in a warm spot for about 1 hour, or until about doubled its volume.