Description
These Herbed Potato Rolls are soft, fluffy, and infused with fresh herbs for a delightful twist on classic dinner rolls. Made with mashed russet potatoes and a blend of fresh thyme, sage, chives, and rosemary, these rolls are perfect for any meal and offer a delicious homemade touch with a buttery herbal finish.
Ingredients
Units
Scale
Potato Mixture
- 1 russet potato
- 3/4 cup reserved potato water
Yeast Mixture
- 1 1/4 tsp traditional active dry yeast
- 1/4 tsp sugar
- 1/4 cup warm reserved potato water (105-115°F)
Dough
- 1 cup mashed potatoes (from the cooked russet potato)
- 1/2 cup warm reserved potato water
- 1 egg (beaten)
- 1 tbsp butter (melted)
- 1 tbsp honey
- 1/2 tsp salt
- 2 tbsp chopped fresh herbs (thyme, sage, chives, rosemary)
- 2 3/4 cups all-purpose flour (plus extra as needed)
Finishing
- 2 tbsp flavored butter, such as Garlic Scape Butter (for brushing, optional)
- Non-stick spray (for greasing pan)
Instructions
- Prepare Potatoes: Peel and dice the russet potato. Place in a saucepan and cover with a couple inches of water. Bring to a boil and cook until tender. Drain, reserving ¾ cup of the cooking water. Mash the potato and set aside, ensuring you have 1 cup of mashed potatoes.
- Activate Yeast: In a small bowl, combine ¼ cup of the warm reserved potato water (between 105 and 115°F) with the active dry yeast and sugar. Stir briefly and let it rest about 5 minutes until the mixture becomes bubbly and risen, indicating the yeast is activated.
- Mix Dough Ingredients: In the bowl of a stand mixer, add the remaining ½ cup warm potato water, mashed potatoes, beaten egg, melted butter, honey, chopped herbs, salt, and the activated yeast mixture. Start adding the all-purpose flour while attaching the dough hook.
- Knead Dough: Using the dough hook, mix until the dough starts to come together, scraping down the sides occasionally. The dough will be soft and sticky; add extra flour a tablespoon at a time if it sticks to the bowl. Continue kneading for about 5 minutes until the dough is soft, stretchy, and smooth.
- First Rise: Turn the dough out onto a floured surface, knead briefly to form a smooth ball, then transfer to a greased bowl. Drizzle a little oil over the dough and rub it all over the surface to prevent drying. Cover with cling film or a tea towel and place in a warm spot to rise for 1 hour until doubled in size.
- Shape Rolls: After the dough has risen, punch it down to deflate completely. Lightly knead to remove air bubbles, adding flour as needed to handle the sticky dough. Divide the dough into 12 equal pieces and shape each into a small ball.
- Second Rise: Spray a 10-inch cast iron pan or a 9×13 inch baking dish with non-stick spray. Arrange the rolls evenly in the pan, cover with a tea towel, and let them rise for another 30 minutes, allowing them to puff up.
- Bake Rolls: Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes, rotating the pan halfway through to ensure even browning. Bake until the rolls are golden brown and cooked through.
- Finish with Butter: Remove the rolls from the oven and immediately brush them with melted flavored butter like Garlic Scape Butter to enhance flavor and moisture. Serve warm and enjoy.
Notes
- Use a thermometer or warm water within 105-115°F to properly activate yeast without killing it.
- You can substitute fresh herbs with dried herbs, but reduce the quantity to 1 tablespoon total.
- Garlic Scape Butter adds a lovely garlic-herb flavor but is optional.
- Extra flour may be needed during kneading to handle the sticky dough; avoid adding too much to keep rolls soft.
- For a crispier crust, bake without covering; for softer crust, brush rolls with butter immediately after baking.
- These rolls freeze well; cool completely before freezing in an airtight container.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg
