I’m sure none of us need
more any carbs after the last few days, so of course I’ve got a bread recipe for you today ;). These rolls are super easy, soft, and delicious – just like potato rolls/bread is supposed to be! I initially set out to make sweet potato bread, but decided on regular potato bread when I realized I only had one measly sweet potato left after Thanksgiving. I’m totally putting sweet potato bread on my to-bake list though.
I found lots of potato bread recipes using cooked mashed potato and several recipes using instant potato flakes. I opted to use instant potato flakes. The dough was very smooth and elastic and so easy to work with. I rolled mine into crescent shapes, but you could make different shapes or even bake them in a muffin tin. I paired my rolls with some homemade cranberry honey butter, and they were a hit. Enjoy!
3 cups bread flour
1/2 cup instant potato flakes (unprepared)
1-1/2 tsp salt
1 tbsp sugar
1-1/4 cups warm water
2-1/4 tsp active dry yeast
2 tbsp butter, room temperature
1 egg + 2 tsp water, lightly beaten
1. In small bowl or measuring cup, combine the water, yeast, and sugar. Stir until yeast is dissolved. Set aside for about 5 minutes, until foamy.
2. In bowl of stand mixer, combine flour, potato flakes, and salt. Stir to combine. Add softened butter and yeast mixture. Using dough hook, knead on low speed until dough is smooth and elastic, about 5 minutes. (Add an additional 1/4 cup flour or 1 tbsp water if necessary to achieve a smooth dough.)
3. Place dough in greased bowl and cover with plastic wrap. Let rise until doubled (1-2 hours depending on how warm your kitchen is).
4. Once dough has doubled in size, punch dough down. Divide dough into 2 balls.
5. Roll each half into a large circle. Cut each circle into 12 wedges. Staring from the wide end, roll tightly, and place on greased baking sheet.
6. Cover rolls with greased plastic wrap and let rise another hour or until almost doubled in size.
7. Preheat oven to 350 degrees. Brush rolls lightly with egg mixture. Bake for 15-20 minutes or until golden brown. Makes 24 rolls.
Note: If you don’t have a stand mixer, you could make these in a bread machine using the dough setting or just knead the dough by hand.