Potato Bread Dinner Rolls with Fresh Milled Flour
Potato bread dinner rolls combine the fluffy goodness of mashed potatoes with the incredible flavor of freshly milled whole wheat. A match made in heaven!
Ingredients
- 1 cup warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar or sucanat
- 2 eggs
- ⅓ cup olive oil
- 1 cup mashed potato
- 2 teaspoons salt
- 3 ½ - 4 cups (450 grams) freshly milled whole wheat flour
Instructions
Activate Yeast
- Pour the warm water into your bowl or mixer bowl and add the yeast and sugar to the water. Mix slightly and let sit for 10 minutes to activate the yeast.
Mixing the Dough
- Add to the activated yeast the eggs, oil, mashed potato, and salt. Mix these ingredients together until well incorporated.
- The potatoes may be a little chunky, but they incorporate very well as the dough is kneaded.
- Add your flour, one cup at a time. If using a mixer, add the flour while mixing on low with a dough attachment hook. Add flour until the dough starts to pull from the sides of the bowl or holds its shape while kneading. The dough should be a little sticky and soft.
- Mix/knead the dough for at least 5 minutes.
First Rise
- Oil a large bowl, transfer the dough to the bowl, and cover with plastic wrap or a moist tea towel.
- Let the dough rise until doubled.
Shaping the Rolls
- Prepare a sheet pan by spraying with non-stick spray or lining with parchment paper. You can also use a 9x12 baking pan for pull-apart rolls.
- Once the dough is doubled, dump your dough onto a slightly wet or floured surface. Divide the dough into 15 equal portions. To get a uniform size, measure each dough ball on a scale at about 2.5 - 3 ounces each.
- To shape, first flatten the dough in a round shape on the countertop. It can help to lightly flour your surface, if your dough is a bit sticky. Lift it up and form a ball shape by wrapping the edges underneath the center of the dough. With your hand in a cupped “C” shape, hold the dough lightly and place the flat side of your hand down on the countertop (pinky side). With the dough in the center of the cupped hand, move your hand in a circular motion while shaping a beautiful round ball of dough.
- Place the dough balls about an inch apart on the sheet pan. You want them to touch slightly after rising. You could also place them closer together inside a 9 x12 baking dish. This can help them rise upwards more, but it all depends on the finished look you prefer.
Second Rise
- Cover the dough again and let rise until almost doubled. This rise usually takes 30-45 minutes.
Baking Instructions
- When ready to bake, preheat your oven to 350 degrees fahrenheit. Brush the rolls with an egg white wash, if desired.
- Bake in the oven for 20 minutes.
- Remove from the oven and lather melted butter on top of the rolls.
- For optimal enjoyment, eat them warm and on the same day as baking. Freeze any leftovers. The potatoes do make these dry up a bit faster than normal rolls, but they are so fluffy and delicious!