Fluffy Mashed Potato Dinner Rolls
Inspired by techniques from America's Test Kitchen.
Featherlight dinner rolls made with mashed potato and its cooking water, baked individually for a golden crust all round.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- saucepan
- potato ricer or masher
- baking tray lined with baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 170 kcal |
| Protein | 5.5 g |
| Carbohydrate | 29 g |
| of which sugars | 1.4 g |
| of which free sugars | 1 g |
| Fat | 3.4 g |
| of which saturates | 1.6 g |
| Fibre | 1.6 g |
| Salt | 0.52 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Potato
- 450 g floury potatoes (such as Maris Piper or russet), peeled and cut into 3 cm chunks
- 30 g unsalted butter in small pieces
Dough
- 350 g strong white bread flour
- 6 g instant (fast-action) dried yeast
- 12 g caster sugar
- 6 g fine sea salt about 1 tsp
- 1 large egg
- 75 ml potato cooking water cooled to lukewarm
Egg wash
- 1 large egg beaten with 1 tsp water and a pinch of salt
- 1
Potato. Cover the potatoes with cold unsalted water, bring to the boil and simmer 8-10 min, until tender. Scoop out 75 ml of the cooking water to cool, drain, then return the potatoes to the hot pan for a minute to steam dry.
- 2
Mash. Rice or mash until completely smooth, weigh out 225 g (any extra is cook's perks) and stir in the butter until it melts.
- 3
Dough. Mix the flour, yeast, sugar and salt in a large bowl, add the warm potato and rub together with your fingers. Add 1 egg and the cooled potato water and knead 8-10 min by machine on low, until soft, smooth and a little sticky.
- 4
Rise. Put the dough in a greased bowl, cover and leave 30-40 min, until nearly doubled; the potato makes it rise quickly.
- 5
Shape. Pat the dough into a 20 cm square and cut it into 12 equal pieces. Round each into a ball and space them 5 cm apart on the tray. Cover loosely and leave 30-40 min, until puffy.
- 6
Bake. Heat the oven to 200 °C (180 °C fan). Brush with the egg wash and bake 15-18 min, until golden brown; the centre of a roll reads 88-90 °C. Cool on a rack at least 10 min.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
