Let me start by saying these rolls are amazing so don’t make them. If you do make them, you eat them, and then you’ll never want a store bought potato roll again. You’ll have ruined it for yourself, and have been warned.
Here’s the recipe in case you take the dare. Pull-Aprt Potato Rolls from Guard and Grace
Potato bread/rolls are lighter, the texture fluffier, slightly sweeter than plain ole white bread run. Even the store bakery bought potato rolls are/were pretty good – so I thought until yesterday when the above rolls baked their way into my kitchen.
These homemade rolls are like beautiful clouds in bread form. They’re fluffier, lighter, and tastier (that little sprinkling of salt on top before baking is a subtle necessity) then anything you’ll get in or out of a package from a grocery giant or their in-house bakery department – IMO.
Here’re a few things I gathered making these.
- If you use a potato ricer – peel the potato’s skin off. It will save you the slight annoyance of picking out the stray pieces of skin from the fluffy potato.
- If you don’t have a potato ricer you could force the potato through a mesh strainer
Either way, you want your cooked potato to be as smoothish as possible, without it getting gummy.
- Mix the potato and milk together until smooth – the recipe states this, and it’s important.
- I used buttermilk rather than whole milk and the result was, as I’ve said, AMAZING.
- A metal non-stick baking dish works a treat.
- When you divide the dough. Weigh each portion to about 3 ½-4 oz. This will give you 18 same size pieces.
- If a few portions are slightly smaller, stick them in the middle of the pan – as the rolls rise, they’ll fill in the gaps. And oh, boy the last rise is a beauty.
- Be generous with the melted butter on top of the dough balls.
- Don’t skip the salt on top. It’s a nice addition
- The next day these rolls are still terrific and will actually stand up to sandwich ingredients better. Sliders anyone?
So keep all that in mind when you don’t make these for Thanksgiving.
Initially the dough looks spongy
Comes together quickly after adding the eggs and bread flour - It needed a good 5 mins in the mixer
The second rise is a thing of beauty
Last rise - the rolls are getting all cozy
Sampled the smallest one :)
NOTE: This recipe is orginially from Guard and Grace in Denver, CO