Buttermilk Potato Dinner Rolls
Another recipe from the holidays that became an instant favorite. I’ve made these buttermilk potato rolls several times now and have a few tips to share: Mash your potatoes as smooth as possible, little potato chunks aren’t pleasant (Using a ricer is suggested. It’s on my wishlist.) Use real buttermilk. I don’t believe in the substitute. I’ve never been impressed with fake buttermilk in any recipe. This recipe would still be delicious with just regular milk. But if you want to make buttermilk rolls, use the real thing. Bread flour is helpful, but not totally necessary. It provides a chewier texture and superior result, but all-purpose will suffice. And in this case, choice of yeast doesn’t really matter- instant or active dry will work. If you’re using whole wheat flour, I always recommend ground white wheat. (Labeled as “white whole wheat flour”.) You can skip the whole wheat flour altogether, but they’ll probably turn out pretty dense if you use 100% whole wheat. And if you need more/less flour than the recipe calls for, don’t be alarmed. Depending on your climate and the moisture of your dough, flour amounts will vary greatly. I think that’s it! Happy baking.
Buttermilk Potato Dinner Rolls
INGREDIENTS
1 1/2 cups mashed or riced cooked potatoes (I used russet)
1/2 cup butter, room temperature
2 cups buttermilk, room temperature or slightly warmed
1 1/2 Tbsp. instant or active dry yeast
2 large eggs
2 Tbsp. sugar
2 1/2 tsp. salt
2-3 cups white whole wheat flour
2-3 cups bread flour
DIRECTIONS
1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl if mixing by hand), combine the warm potatoes and butter and mix until the butter is completely melted.
2. Add the buttermilk, yeast, eggs, sugar, salt and 2 cups of flour. Mix well.
3. Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn’t be so sticky that you have crazy dough covered fingers. Add more flour if needed, taking care not to over flour the dough. It should give easily when pressed with your fingers.Knead the dough for 5-7 minutes.
4. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled, about 1 – 1 1/2 hours.
5. Lightly punch down the dough and roll it into 24 equal balls. Place the dough balls evenly on a parchment- or silpat-lined large, rimmed baking sheet – 4 across, 6 down. Or use two 9X13-inch dishes with 12 rolls in each pan.
6. Cover the rolls with greased plastic wrap and let them rise until doubled, about an hour.
7. Bake at 375 F for 15-18 minutes until golden on top and baked through. Brush the tops with butter after removing from the oven, if desired.
Makes ~24 rolls.
(Adapted from Mel’s Kitchen Cafe)
