Best 4 Buttery Baked Potato Rolls Recipes

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**Buttery Baked Potato Rolls: A Delightful Treat for Any Occasion**

Indulge in the irresistible buttery baked potato rolls, a culinary delight that combines the comforting flavors of fluffy potato and a golden-brown crust. These rolls are perfect for any occasion, whether it's a family gathering, a potluck, or a delightful addition to your everyday meals. With a soft and pillowy texture that melts in your mouth, these potato rolls are sure to become a favorite.

The recipe section of this article provides three variations of buttery baked potato rolls, catering to different dietary preferences and tastes. The classic buttery baked potato rolls are a timeless choice, featuring a traditional blend of mashed potatoes, flour, and butter. For those seeking a healthier alternative, the whole wheat buttery baked potato rolls offer a nutritious twist with the incorporation of whole wheat flour. And for those with gluten sensitivities, the gluten-free buttery baked potato rolls provide an equally delightful option, using a blend of gluten-free flours to create light and fluffy rolls.

Each recipe includes detailed instructions, ensuring that bakers of all skill levels can achieve perfect results. Step-by-step guidance covers everything from preparing the mashed potatoes to shaping and baking the rolls. Additionally, helpful tips and tricks are provided to troubleshoot common challenges and ensure successful baking.

Whether you're a seasoned baker or just starting your culinary journey, these buttery baked potato rolls are sure to impress. Their versatility makes them perfect for a variety of occasions, from casual brunches to festive dinners. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with these irresistible potato rolls.

Here are our top 4 tried and tested recipes!

POTATO ROLLS



Potato Rolls image

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Provided by Derrick Van Hoeter

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 24

Number Of Ingredients 9

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Steps:

  • Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  • Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
  • Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g

POTATO ROLLS



Potato Rolls image

These are an addictive, all-American comfort food that'd be just at home at Thanksgiving as they'd be at a 4th of July barbecue. Slightly sweet and perfectly doughy, these deserve their classic status.

Provided by Food Network Kitchen

Time 5h

Yield 32 rolls

Number Of Ingredients 8

1 medium baking potato (about 6 ounces)
1/2 cup hot water (115 degrees F)
2 large eggs, at room temperature
2/3 cup sugar (4 1/4 ounces)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 teaspoon fine salt
4 1/4 to 1/2 cups all-purpose flour (13 1/8 ounces)
1/2 cup unsalted butter (1 stick), at room temperature, plus more for brushing

Steps:

  • Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
  • Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
  • Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
  • Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
  • Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
  • Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
  • (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
  • Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
  • Position a rack in the center of the oven and preheat to 375 degrees F.
  • Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
  • Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.

BAKED BUTTERY POTATO SLICES



Baked Buttery Potato Slices image

Make and share this Baked Buttery Potato Slices recipe from Food.com.

Provided by ChefOnTheMoon

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 3

1/3 cup margarine
6 medium potatoes
salt and pepper

Steps:

  • About an hour before serving, preheat oven to 350 degrees.
  • In a 12x8" baking dish melt 1/3 cup margarine in the oven.
  • Slice 6 med. potatoes 1/8" thick and arrange in the melted butter.
  • Sprinkle with 1 teaspoons salt and a dash of pepper. Bake 40-45 minutes until potatoes are fork tender.

Nutrition Facts : Calories 209.1, Fat 5.2, SaturatedFat 1.1, Sodium 71.9, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.4

EASY POTATO ROLLS



Easy Potato Rolls image

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri

Provided by Taste of Home

Time 40m

Yield 45 rolls.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Steps:

  • In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • For a crispier crust, brush the tops of the rolls with melted butter before baking.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make the rolls ahead of time, shape them and place them on a baking sheet. Cover and refrigerate for up to 24 hours. When ready to bake, let them come to room temperature for 30 minutes before baking.
  • These rolls are best served warm, but they can also be stored at room temperature for up to 3 days or frozen for up to 2 months.

Conclusion:

Buttery baked potato rolls are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste. Whether you like them plain, with butter and jam, or loaded with your favorite toppings, these rolls are sure to be a hit. So next time you're looking for a homemade bread recipe, give these buttery baked potato rolls a try. You won't be disappointed!

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