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Use these to make amazing leftover turkey sandwiches.
- 1 medium Yukon Gold potato (about 6 ounces), scrubbed
- ½ cup (1 stick) unsalted butter, melted, plus more for brushing
- 1½ cups all-purpose flour
- 2 ¼-ounce envelopes active dry yeast (about 4½ teaspoons)
- 3 (heaping) tablespoons sugar
- 2 large eggs, beaten to blend
- 1 large egg yolk, beaten to blend
- 2⅔ cups (or more) bread flour
- 1 tablespoon flaky sea salt, plus more
- Vegetable oil (for surface)
Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30–40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won’t go through; discard).
Mix milk and ¾ cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add ½ cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
Add eggs, egg yolk, 2⅔ cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1½ times its initial size).
Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
Preheat oven to 400°. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15–20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.
Nutritional ContentPer roll: Calories (kcal) 210 Fat (g) 7 Saturated Fat (g) 4 Cholesterol (mg) 50 Carbohydrates (g) 29 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 410Reviews SectionI just made these tonight and they were incredible! Perfectly crispy on the outside, super fluffy on the inside. I also sprinkled cheddar cheese on top a few minutes before they finished cooking and it was just right for it. I had to make it with all bread flour, so they were a little denser, but still amazing._ellaNorth Carolina05/22/20Can this be made into a loaf ???The recipe directions are written out of order. I'm not sure which directions to follow.
These rolls are slightly sweet, thanks to just a spoonful of turbinado sugar in the dough.
Mashed sweet potato lends both moisture and color to these crowd-pleasing rolls.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Never buy store-bought dinner rolls again. I kid you not, these Cheddar Potato Pull Apart Rolls are quick & easy to whip up, with simple instructions and rise times, for fool proof from scratch bread to serve with meaty family meals. You’re guaranteed to see them on our table for Thanksgiving, Christmas, and even Easter.
How familiar are you with contemporary pop music? Specifically the former country star, now pop princess Taylor Swift?
Her song ‘Shake It Off’? Sing the chorus, but replace everything that rhymes with ‘ache’, with ‘bake’ and sing it a few times.
That’s me in the showdown between my calendar and Thanksgiving in a few days. My bad, the next 2 days.
‘Bakers gonna bake, bake, bake bake, bake- shake it off, uh shake it off.’
Baking my life away, or at least my way through half of the family cookbook it feels like, and shakin’ off the stress it brings as we’re coming down to the wire time-wise.
One of the last thing’s on my to do list, but also one of my favorite is to prep the rolls for dinner.
Fresh, fluffy rolls are a must at any Thanksgiving dinner. I mean, how else are you gonna sop up all that yummy gravy after the turkey and potatoes are gone?!
Over the years, and several batches of trial and error, we’ve narrowed it down to two recipes that the whole family loves. One of which must be present at the family dinner- either our Pumpkin & Olive Oil Pull Apart Rolls or these Cheddar Potato Pull Apart Rolls.
Light & fluffy, quick & easy, and did I mention that buttery crust with a crispy cheddar topping? These Cheddar Potato Pull Apart Rolls are the perfect bread to serve as a side with any meat-centric meal.
They’re also the perfect from scratch recipe for rounding out your Thanksgiving, Christmas, even Easter menu- without adding stress or anything time consuming to your already hectic kitchen schedule. They can be made ahead of time, or the day of– the choice is yours giving you options and flexibility when you need it most.
To take another little blurb from Taylor, I’ll just say that “We are never, ever, ever…getting back together” to any and all store bought rolls when it comes to my special occasion and Holiday meals.
Perfect Pull-Apart Potato Rolls
These perfect pull-apart potato rolls are just that, perfect! Buttery, rich… They are so soft and flavorful, the result of months of testing different recipes. So, what makes these dinner rolls perfect while those other half-dozen iterations weren’t?
A few things. One, using fresh russet potatoes instead of instant mashed potato flakes. Those instant flakes are great for adding some softness to a loaf of classic sandwich bread, but not so much for true potato bread. Two, these rolls are coated before baking with honey butter, adding the perfect amount of richness and a touch of sweetness. Finally, these have a secret ingredient: buttermilk pancake mix!
Weird, right? I recommend using Kodiak Cakes buttermilk power cakes mix. Not sponsored, but it is my favorite pancake mix. It helps these rolls be even softer and rise much higher due to the baking powder in the mix. You’re free to try using whatever your favorite buttermilk pancake mix is.
Homemade Potato Rolls
Unsweetened Almond Milk, Mashed Potatoes, Bread Flour, Yeast, and Salt make up the majority of the ingredients. And the best part?
- No artificial favorings
- No preservatives
- No sawdust or any other weird ingredients
Just real homemade goodness, exactly like grandma used to make.
I think that’s why I like baking so much….
It really doesn’t take a lot of ingredients to make a simple Bread Dough – just time and patience, and YOU get to control what goes into it.
These Homemade Potato Rolls are so fresh and tasty, even my picky 3yr old grandson was asking for more.
Got an afternoon you can just set aside to baking? Try these rolls….you won’t be sorry.
Homemade Potato Rolls
Homemade Potato Rolls | Brand New Vegan
Here’s a trick I learned a long time ago to get your wet ingredients the perfect temperature for yeast proofing.
Microwave your cup of milk (or water for pizza dough) for EXACTLY 50 seconds.
If you stick your finger in it afterwards (clean finger I hope) it should be warm to the touch, but not enough to burn you.
Perfect temp for allowing the little yeasties to do their magic.
For the mashed potatoes, I used a single potato and microwaved it for 4 minutes ant then mashed it in a bowl. DO NOT use boiled potatoes to mash as it introduces WAY too much liquid. Use a microwaved potato, or a baked potato – and if necessary – a little bit of the milk to make them creamy.
One large potato is about ½ cup of mashed when microwaved or baked.
Now add your heated milk, sugar, and 1/2 cup of mashed potatoes to a large mixing bowl and stir thoroughly. Now add your yeast, give it a quick whisk, and wait 10 minutes.
You should see bubbles form as the yeast starts to bloom.
After 10 minutes, stir in the salt, baking powder, and baking soda.
Slowly add 1 cup of Bread Flour and mix thoroughly. If using a Stand Mixer – use the paddle attachment. You want ALL the dry ingredients to become moistened. The dough will be very wet.
Now add in another cup of flour – and if using a stand mixer switch to the dough hook attachment. Work the dough until it just forms a ball and pulls away from the sides.
The First Rise
Cover your bowl with plastic wrap AND a clean kitchen towel and set it in a warm place for 1 hour to rise.
Here’s another trick I learned for finding the perfect place for dough to rise. Use your oven.
Simply preheat your oven – any temp – doesn’t matter – for EXACTLY 1 minute and then turn it off.
That little bit of heat is perfect for achieving a good rise but DON’T FORGET TO TURN OFF THE OVEN.
After 1 hour, sprinkle your remaining ¼ cup of flour on a clean work surface and scrape out your dough onto that surface.
Slowly knead the remaining flour into your dough and separate into 16 equal sized balls.
I used a Pyrex 9 Baking Dish and lined it with Parchment Paper. Arrange your Dough Balls in the dish and cover it again with plastic wrap and a clean kitchen towel.
The Second Rise
We’re going to let it rise again, this time on TOP of the stove, for another hour. As you can see the dough will poof up even more.
All that’s left to do now is bake these babies in a 400° F Oven for about 15-20 minutes.
After that – you’re on your own…. although I highly recommend a spoonful of homemade strawberry jam….yum.
Sweet Potato and Sage Pull-Apart Rolls
- 1/4 cup (33 g) cornmeal, for the baking sheet
- 1 1/2 cups (339 g) warm rice milk (about 100°F)
- 3 tablespoons (66 g) agave nectar
- 2 1/2 teaspoons active dry yeast
- 1/3 cup (70 g) melted unscented coconut oil
- 1/2 cup (165 g) canned sweet potato puree (at room temperature)
- 3 cups (300 g) gluten free oat flour
- 1/2 cup (96 g) potato starch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 2 teaspoons salt
- 1/3 cup (9 g) sage leaves, chopped
Line a baking sheet with parchment paper, dust with cornmeal, and set aside.
In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.
In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.
Using a 1/2-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than 1/2 inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.
Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.
Perfect Potato Rolls
A few months ago, my friend Doreen shared her recipe for rolls on Facebook, and I knew I had to try it. Well, her rolls turned out absolutely perfect, hence the name Perfect Potato Rolls.
I don’t know exactly how long Doreen has been making these rolls, but I’d say for many years, and probably even for a few decades.
She said, “This is still my go-to recipe for hot rolls, pizza, cinnamon rolls. You can tell from the looks of the recipe that it gets used A LOT. “
Well, any time someone says it’s a go-to recipe that they’ve used a lot, I know it’s going to be good. And these rolls did not disappoint.
I’m guessing it has something to do with the addition of mashed potatoes. All I know is these are the most soft, beautiful, delicious rolls I’ve ever made.
I’ve always been intrigued by the idea of potato rolls, but the few recipes I’d tried before just didn’t impress me. But these potato rolls were beyond impressive!
According to Doreen, this recipe works best with mashed potatoes made from instant potato flakes, so that’s what I used and recommend.
But this is also a great recipe for using leftover mashed potatoes. Just be sure and warm them up before you add them to the batter.
This recipe does make about 6 dozen rolls, so it’s perfect for big holiday gatherings. The recipe can also be halved, and the rolls freeze well too.
These buttery, wonderfully soft, Perfect Potato Rolls are destined to become a favorite family recipe, just like they are in Doreen’s family. Happy Baking!
Amish Dinner Rolls
This recipe was inspired by one in a small handwritten Amish cookbook thus its name. And my, oh my, are these rolls good! Dense yet still tender, moist but not at all heavy, these are the quintessential soft dinner roll. Mashed potato gives them both their soft texture, and staying power: they'll remain moist and fresh-tasting at room temperature for several days, meaning they're a good candidate for make-ahead.
- 2 large eggs
- 1/3 cup (67g) sugar
- 2 teaspoons (12g) salt
- 6 tablespoons (85g) butter, softened
- 1 cup (213g) unseasoned mashed potatoes, lightly packed*
- 2 1/2 teaspoons instant yeast or active dry yeast
- 3/4 cup (170g) water, lukewarm (water in which the potatoes were boiled, if possible)
- 4 1/4 cups (510g) King Arthur Unbleached All-Purpose Flour
*1 medium-to-large baking potato will yield 227g of mashed potato.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. To make the dough, mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.
Place the rolls in a lightly greased 9" x 13" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
Perfect your technique
Amish Dinner Rolls
Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature freeze for longer storage.
No Need to Knead
The best part about these sweet potato rolls is that they don’t have to be kneaded. Stir the dough together, let it rise, and then you’re ready to shape the dough. It takes about 75–90 minutes to rise, which is time you can spend on other projects. For the active prep, a few clever tools simplify the job even more.
With all the holiday baking you might be tackling, it’s wise to have a bench scraper on hand, like OXO’s Multi-Purpose Scraper & Chopper. A scraper helps move sticky dough around, slides under rolled-out pie crusts with ease, and this one is made out of stainless steel and sturdy enough to cut up and portion dough into small pieces. Also, keep one handy to transfer things from your cutting board rather than using your knife and dulling it.
Once the rolls are shaped, nestle them all together and bake in a 9-inch cake pan. We used this 9″ Non-Stick Pro Cake Pan so that the rolls rose tall and proud as they climbed the straight walls of the pan. With its non-stick surface, the rolls will come out easily, as will any layer cakes you might want to bake in them in the future.
When it comes to peeling root vegetables like sweet potatoes, Y-shaped peelers are great because they have blades on both sides (which means they work for those who are left-handed) and a wider handle than standard peelers. This OXO Y-Peeler has sharp blades that swivel easily over bumpy surfaces, and it even has a great little scoop at one end to dig out any little eyes or blemishes on the potatoes. Keep one on hand to not only peel vegetables but shave them thinly for salads or to use as vegetable “noodles.”
Then, when it’s time to grate, reach for this Etched Coarse Grater. Its extra-sharp grating surface cuts through veggies with ease, and its soft handle provides extra leverage for more efficient work. But you won’t just use it with veggies. It’s perfect for grating things like fruit and cheese, too.
Old Fashioned Pull Apart Pan Rolls
A lot of folks get scared off by the homemade yeast rolls, not so much for the mixing or even the rise time, as much as the process of having to shape them. This roll takes a little bit of that away since the rolls are just formed into balls and tucked into a cake pan, or if you prefer an oblong baking dish, slightly smaller than a 9 x 13 inch pan. You don't even have to be all that precise with that to be honest, but I've include a tip in the Cook's Notes of the recipe that might be helpful to get a more rounded top on your rolls.
As I have often recommended in many of my bread recipes, proof the yeast for your dough as your first step when making breads and rolls. If the yeast does not puff up, it's dead and useless and it would be a waste of your time, energy and ingredients to go forward with it. Discard it and start over with fresh yeast. Since I don't make bread all the time, I buy my yeast by the jar and keep it in my freezer, but I still proof the yeast.
This is a great little, old fashioned pull apart pan roll that would be perfect for your Christmas dinner. While, like any roll, these are best freshly made, they may be made and baked ahead of time, cooled and wrapped in aluminum foil and stored in the freezer. Just let them come to room temperature for several hours before reheating them, tightly wrapped in the foil, at the same time and temperature as you originally baked them.
Heat the milk set aside. Add yeast to a small bowl. Add a teaspoon of the sugar and 1/4 cup of the heated milk to the yeast. Let proof for 5 minutes or until yeast is puffy.
In a large bowl, whisk together 3 cups of the flour, the remaining sugar, and the salt. Add the yeast mixture, the softened butter and the remaining milk to the flour mixture. If you are using unsalted butter, you will need to add another 1/2 teaspoon of salt to the mixture.
Stir together until dough is shaggy looking, then turn out onto a floured surface, sprinkling a little of the remaining flour on top.
Knead by hand, until dough is smooth, adding some of the remaining flour, a little at a time, only as needed. Wipe out and oil the bowl and return the dough to the bowl, turning to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.
Generously butter two 8 inch cake pans set aside. You can also do these in an oblong pan, though I recommend using one that is slightly smaller than a 9 x 13 inch baking pan so they will rise enough, somewhere around a 7 x 11 inch. Deflate dough and transfer to a lightly floured surface.
Pull off 16 equal sized pieces of dough (or 15 for the oblong pan), and form into rolls. I do this by dividing the dough into 4 pieces about the same size and then dividing each of those sections in four balls.
Place 8 rolls into each of the buttered 8-inch cake pans, or 15 for the oblong pan, placing them in rows of 5 by 3.
Cover loosely with a clean towel and allow to rise again in a warm, draft free place, until rolls have puffed and doubled and filled the pans, at least another hour, maybe more. Whatever you do, don't rush it!
Preheat oven to 350 degrees F. and bake for about 20 to 25 minutes until light golden brown. Brush tops with the melted butter and serve immediately with a batch of honey butter.
|See those beautiful air pockets? That's why you need two good rises for a great yeast roll that doesn't have the texture of a biscuit.|
Here's how to make them.
For more of my favorite rolls and biscuit recipes, visit my page on Pinterest!
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Recipe: Old Fashioned Pull Apart Pan Rolls
- 1 cup of milk , heated (110 degrees F), divided
- 1 package (2-1/4 teaspoons) of rapid rise yeast
- 1-1/2 tablespoons of granulated sugar , divided
- 3-1/2 cups of all purpose flour , divided
- 1 teaspoon of salt
- 1/4 cup (1/2 stick) of salted butter , softened at room temperature, plus additional butter for the pans, and melted butter for brushing the rolls, if desired
- 1 teapoon of vegetable oil (for the bowl)
Heat the milk set aside. Add yeast to a small bowl. Add a teaspoon of the sugar and 1/4 cup of the heated milk to the yeast. Let proof for 5 minutes or until yeast is puffy.
In a large bowl, whisk together 3 cups of the flour, the remaining sugar, and the salt. Add the yeast mixture, the 1/4 cup of softened butter and the remaining milk to the flour mixture. Stir together until dough is shaggy looking, then turn out onto a floured surface and knead by hand, until dough is smooth, sprinkling with a small amount of the remaining flour only as needed. Wipe out and oil the bowl and return the dough to the bowl, turning to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.
Generously butter two 8 inch cake pans set aside. Deflate dough and transfer to a lightly floured surface. Pull off 16 equal sized pieces of dough and form into rolls, placing 8 rolls into each of the buttered cake pans. Cover loosely with a towel and allow to rise again in a warm, draft free place, until rolls have puffed and filled the pan, at least another hour.
Preheat oven to 350 degrees F. and bake for about 20 to 25 minutes until light golden brown. Brush tops with the melted butter and serve immediately with some honey butter.
Tips: If you use unsalted butter, increase salt to 1-1/2 teaspoons. When proofing the yeast, if it does not puff up it is dead. Discard and start over. When measuring your flour, use a smaller scoop to fill your measuring cup, then level. If you scoop your measuring cup right into a bag or canister, it compacts the flour and you will use too much, making for a dense roll.
To shape, halve the dough, then halve again so that you have 4 equal pieces. Cut each section into 4 pieces for a total of 16. Roll the dough between both palms to form into a fairly tight ball. Take one dough ball and place it into your palm. Cup the ball with your thumb and forefinger together and use the fingers on your other hand to push the dough up from underneath to stretch and form a smooth top, while pinching the dough underneath together. Once the top is stretched smooth, tuck the edges of the roll underneath, and place into the buttered pan. You should end up with a more smooth, rounded top on your rolls. Rise times are estimates - it really just depends on how warm and draft free your kitchen is.
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