Big-Batch Soft Potato Rolls
These potato rolls are known for their exceptionally soft and squishy texture, thanks to the cooked potato and its starchy cooking water. They make a great addition to holiday tables or any weekend meal where a dense pan of fresh bread is welcome.
Instructions
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Cook and rice the potatoes
Peel the potatoes and cut them into 1/2-inch cubes. Place in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain the potatoes into a colander set over a bowl, reserving the cooking water. Pass the potatoes through a ricer or sieve and measure out 1 cup (213g) of the riced potatoes. -
Prepare dough ingredients
Measure out 3/4 cup (170g) of the reserved potato water. Set the riced potatoes and water aside uncovered until just warm, about 15 to 20 minutes. -
Mix the dough
In a stand mixer bowl, combine the riced potatoes, potato water, flour, sugar, salt, yeast, eggs, and butter. Using a dough hook, mix on medium-low speed until a shaggy dough forms, scraping down sides as needed, for 2 to 3 minutes. Increase speed to medium-high and mix until soft, elastic, and slightly sticky, about 10 minutes. The dough should mostly clear the sides but not the bottom. -
First rise
Scrape the dough into a ball, cover the bowl, and let rise until puffy and doubled in size, about 1 1/2 hours. -
Shape the rolls
Spray the bottom and sides of a 13-inch by 9-inch pan with nonstick spray. Turn the dough out onto a lightly floured surface and gently deflate. Divide into 20 equal portions (about 60g each) or 16 larger portions (about 75g each). Preshape each piece into a round and place seam-side down on a floured surface. -
Arrange in pan
Using a cupped hand on an unfloured area, shape each piece into a taut round. Place them seam-side down in the prepared pan, evenly spaced in four rows of five (adjust rows if using 16 portions). -
Second rise and preheat
Cover the pan and let the rolls rise until puffy and a small indentation remains when pressed with a floured finger, 1 to 1 1/2 hours. Meanwhile, preheat the oven to 350°F. -
Bake
Bake until the tops are evenly golden brown and the internal temperature reaches at least 190°F, which takes 20 to 25 minutes. -
Finish and cool
Remove from the oven and immediately brush the tops with melted butter. Let the rolls sit in the pan for 5 minutes, then invert onto a rack so the buttered sides face up. Let cool and serve warm or at room temperature.
Tips
The dough is slightly sticky and benefits from a stand mixer with a dough hook. Ensure the potato water and riced potatoes are just warm, not hot, before mixing to avoid killing the yeast. The number of rolls can be adjusted by changing the weight per portion.
Video
“The Biggest, Softest Dinner Rolls — Period” by King Arthur Baking Company, watch on YouTube.
About this recipe
The addition of seasoned potato and liquid gives these rolls a tender crumb that holds moisture well. The recipe yields a large batch, making it ideal for family gatherings or freezing extra rolls for later.
The rolls are best served warm, straight from the oven, brushed with melted butter. They can also be enjoyed at room temperature, and leftovers keep well when wrapped or frozen.
