My Grandma Larsen’s famous potato rolls are a treat my extended family has enjoyed for 70+ years. This very rich soft dough is made with mashed potatoes, lots of butter, eggs, milk, sugar and flour. Just before baking, rolls are brushed in melted butter and dipped in sugar.
- Stand Mixer
- Rolling pin
- Food thermometer
- Pizza cutter
- 6 & 1/2 cups bread flour; more for dusting the work surface (all-purpose flour works fine too)
- 1 & 1/2 tsp salt
- 1 & 1/2 Tbsp RapidRise/quick rise active dry yeast
- 1 and 1/2 cups prepared instant mashed potatoes (or real ones)
- 3/4 cup softened butter, plus 1/4 cup for glazing rolls
- 3/4 cup granulated sugar, plus 1/4 cup for dipping rolls
- 3/4 cup milk
- 3 room temperature eggs, lightly beaten
1. Set your oven to the ‘warm setting’ (if you have it), move an oven rack to the center position, and line two rimmed baking sheets with parchment paper or silicone baking mats. Whisk 4 cups of the flour with the salt and yeast in a mixing bowl. Set aside the remaining flour.
2. In a microwave-safe bowl, stir together the mashed potatoes, 3/4 cups butter, 3/4 cups sugar, and milk. Microwave the mixture until the butter is melted and the mixture reaches 125-130 degrees F.
3. Pour the heated potato-milk mixture into the bowl of a stand mixer. With the paddle attachment on medium-low speed, add the flour-yeast mixture and the eggs and mix until fully incorporated. Scrape down the paddle and switch it for the dough hook.
4. With the stand mixer running on medium-low, knead in the remaining flour about 1/4 cup at a time. Stop and scrape down the dough hook, then continue to knead for about seven to nine minutes total, or until the dough is not sticking to the sides of the bowl and is smooth and soft. It should spring back when gently pressed.
5. Remove the mixing bowl from the mixer and pull the dough hook out. Cover the bowl with plastic wrap and leave it for 10 minutes on the counter. Turn the ‘warm’ setting on your oven off.
6. Place dough on a clean flourless work surface. Divide the dough into three equal pieces with a sharp knife or a bench scraper. Set two pieces aside and cover lightly with plastic wrap. With a rolling pin, roll one section of dough into a large circle approximately 12 inches across and 1/4 to 1/8 inch thick. If the dough is very springy (shrinks back when you roll it) you can cover it with plastic wrap and let it sit for about 10 minutes before trying again.
7. Using a pizza cutter, slice the dough circle into 12 wedge-shaped pieces. Roll each piece from the bottom to the tip and set it on the prepared baking sheets about 1 inch apart. Repeat with the remaining two pieces of dough. Cover the rolls loosely with plastic wrap and put them in a warm oven to rise.
8. When rolls are approximately 1/4 larger (they will look ‘puffy’) take them out of the warm oven and set your oven to heat to 350 degrees F. Melt 1/4 cup butter in a small bowl, and place 1/4 sugar into a small flat container.
9. While the oven heats, remove the plastic wrap from one baking sheet. Brush rolls with melted butter. Then gently pick up each one and dip the top into the sugar and place it back on the baking sheet. Repeat with the other baking sheet. Bake rolls one baking sheet at a time for approximately 9-11 minutes, or until lightly golden brown on top. Remove and set on a wire rack to cool.
These rolls can be kept in the freezer for approximately one month. They are best eaten fresh.
Nutrition info calculated by verywellfit.com
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: bread
- Method: Bake
- Cuisine: American
- Serving Size: 1 roll
- Calories: 155
- Sugar: 4.6
- Sodium: 135
- Fat: 5.4
- Saturated Fat: 3
- Carbohydrates: 23.2
- Fiber: 0.7
- Protein: 3.2
- Cholesterol: 28
Keywords: potato rolls, dinner rolls