If you’re on the hunt for a soft, flavorful bread that’s a little bit special, you have to try this Herbed Potato Rolls Recipe. These rolls are incredibly tender thanks to the mashed potatoes in the dough, and the fresh herbs add a subtle yet irresistible punch of flavor. I absolutely love how they come out tender on the inside with a golden crust on the outside. Once you try these, you’ll find yourself making them for every family dinner or weekend brunch.
Why You’ll Love This Recipe
- Perfect Texture: The addition of mashed potatoes keeps these rolls incredibly soft and moist.
- Herbaceous Flavor: Fresh herbs infuse a wonderful aroma and flavor without overpowering the bread.
- Great for Any Occasion: These rolls elevate weeknight dinners and shine at holiday feasts alike.
- Simple Technique: You don’t need to be an expert baker to get these right with my step-by-step tips.
Ingredients You’ll Need
These simple ingredients come together to create the magic in this Herbed Potato Rolls Recipe. Using a russet potato is key because it adds moisture and tenderness, while fresh herbs bring vibrant freshness to every bite.
- Russet Potato: Provides moisture and softness; the starchy potato helps keep the rolls tender.
- Potato Water: The reserved water from boiling potatoes adds subtle flavor and nutrients to the dough.
- Active Dry Yeast: Makes the dough rise and become fluffy—make sure it’s fresh for best results.
- Sugar: Feeds the yeast and enhances browning and flavor.
- Egg: Adds richness and helps with structure.
- Butter (for dough and finishing): Adds richness and a buttery flavor; melted in the dough and brushed on top for extra indulgence.
- Honey: Sweetens the dough slightly and helps nurture the yeast.
- Salt: Balances flavors and strengthens the dough.
- Fresh Herbs (thyme, sage, chives, rosemary): You can customize with your favorites; they brighten and add an irresistible aroma.
- All-Purpose Flour: The main structure of the dough; you may need a bit extra to manage stickiness.
- Flavored Butter (like Garlic Scape Butter): Optional but an amazing finishing touch to brush on warm rolls.
Variations
I love how versatile this Herbed Potato Rolls Recipe is—once you nail the basics, you can completely make it your own! Don’t be afraid to swap in your favorite herbs or try different finishing butters to keep things interesting.
- Herb Mix Variation: Sometimes I swap out chives for fresh basil or tarragon, depending on what I have on hand; it’s a nice twist that keeps things fresh.
- Dairy-Free Version: When I make these for friends with allergies, I use olive oil instead of butter and a flax egg in place of the regular egg; they still turn out amazing!
- Honey Substitute: Feel free to use maple syrup or agave if you want a different sweet note.
- Gluten-Free Adaptation: I haven’t tried it myself, but a blend of gluten-free flours might work if you’re feeling adventurous—just keep in mind the texture will be different.
How to Make Herbed Potato Rolls Recipe
Step 1: Perfectly Cook and Prep Your Potato
Start by peeling and dicing your russet potato into evenly sized chunks. Place them in a saucepan and cover with fresh water, then bring to a boil. Cook until the pieces are tender—think fork-tender, not mushy—about 15 minutes. I always reserve some of the potato water after straining because it’s liquid gold for your dough. Mash the potato and set aside so it can cool slightly while you get the next steps ready.
Step 2: Activate Your Yeast Like a Pro
In a small bowl, combine a portion of your reserved warm potato water (around 105-115°F), the active dry yeast, and sugar. Stir just to mix, then set aside for about 5 minutes. You’ll notice the yeast bubble up and foam—that’s when you know it’s ready to work its magic. This step ensures your rolls rise beautifully.
Step 3: Mixing the Dough
In the bowl of a stand mixer, combine the remaining potato water, mashed potatoes, beaten egg, melted butter, honey, fresh herbs, salt, and your activated yeast mixture. Add the flour and switch to the dough hook attachment. At first, the dough will be quite sticky—that’s exactly how it should be for tender rolls. Scrape down the sides of the bowl occasionally to help everything incorporate evenly.
Step 4: Kneading to Soft and Stretchy Perfection
Mix the dough on medium speed for about 5 minutes until it feels soft and elastic. If the dough is sticking excessively, add flour one tablespoon at a time—but be careful not to add too much or your rolls might get heavy. When the dough is ready, turn it out onto a lightly floured counter and knead just a few times to form a smooth ball. Then place it in a greased bowl, cover it, and let it rise in a warm spot for an hour. You’ll see it double in size — that’s your dough telling you it’s ready for the next step!
Step 5: Shaping and Final Rise
After the first rise, gently punch down the dough to release the air, then knead lightly. Remember, the dough will be very soft and sticky here; just add small amounts of flour as needed while you divide the dough into 12 equal pieces. Shape each piece into a round ball. I love arranging mine in a sprayed cast iron pan because it helps them bake evenly and get a lovely crust, but a baking dish works just as well. Cover with a towel and let these rolls rise again for 30 minutes before they hit the oven.
Step 6: Baking to Golden Perfection
Preheat your oven to 350°F while your rolls are rising. Bake the rolls for 25 to 30 minutes, rotating the pan halfway through for even browning. When they’re done, the tops should be a beautiful golden color and the rolls spring back slightly when pressed. For an extra special touch, brush them immediately with melted Garlic Scape Butter or your favorite flavored butter right after they come out of the oven. It’s little details like this that make you look and feel like a pro baker!
Pro Tips for Making Herbed Potato Rolls Recipe
- Potato Water Magic: Don’t toss that potato water! It’s full of starch and flavor that adds moisture and softness to the dough.
- Watch Your Yeast Temperature: Yeast is sensitive—too hot and it dies, too cold and it won’t activate. Aim for that warm, cozy temperature range.
- Handle the Sticky Dough Gently: Soft dough can be intimidating, but adding flour gradually and using well-floured hands helps you shape without toughening the rolls.
- Don’t Skip the Second Rise: This final proof gives you those light, fluffy rolls instead of dense bread.
How to Serve Herbed Potato Rolls Recipe
Garnishes
I like to brush the rolls with a garlic herb butter right after baking for that shiny, savory finish. If I’m feeling festive, I sprinkle a pinch of flaky sea salt or some extra chopped fresh herbs on top. These little touches take the rolls from great to unforgettable.
Side Dishes
These herbed potato rolls pair brilliantly with classic comfort foods—think roasted chicken, hearty stews, and creamy mashed potatoes. Honestly, my family goes crazy when I serve these alongside a warm bowl of soup or our favorite Sunday roast.
Creative Ways to Present
For special occasions, I arrange the rolls in a round basket lined with a festive linen napkin and scatter fresh herb sprigs around for a rustic, inviting look. Sometimes I even shape the rolls into a wreath before baking—perfect for holiday dinners and guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container at room temperature for up to two days. If I’m keeping them longer, I usually wrap them tightly in foil or plastic wrap to lock in moisture. They stay soft and tasty, but make sure to finish them within a few days for the best experience.
Freezing
Freezing these rolls works wonderfully! I let them cool completely, then wrap each roll individually in plastic wrap and place them in a freezer-safe bag. This way, I can pop out just what I need without defrosting them all. They freeze beautifully for up to 3 months.
Reheating
To reheat, I thaw rolls at room temperature or overnight in the fridge, then warm them in the oven at 350°F for about 8-10 minutes. If you brush them with a little melted butter beforehand, they come out almost as good as fresh-baked—soft inside with a slightly crisp crust.
FAQs
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Can I use instant yeast instead of active dry yeast in this recipe?
Yes! If using instant yeast, you can skip the activation step with warm potato water. Just mix it directly with the dry ingredients and slightly reduce the rising time since instant yeast works faster.
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Why do we use potato water in this recipe?
Potato water contains starch released during cooking, which helps retain moisture and contributes to a softer texture in the rolls. It also adds a subtle potato flavor that complements the herbs beautifully.
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Can I substitute fresh herbs with dried herbs?
You can, but fresh herbs provide a brighter, more vibrant flavor in this recipe. If using dried herbs, use about one-third of the amount of fresh herbs called for because dried herbs are more concentrated.
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What’s the best way to shape these rolls?
The key is gentle handling. Use floured hands to shape even-sized balls and avoid overworking the dough to maintain tenderness. A light dusting of flour on your work surface helps keep the dough from sticking.
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Can I make these rolls vegan?
Absolutely! Swap the egg for a flax or chia egg, and use plant-based butter or oil instead of dairy butter. The mashed potato base still keeps the rolls wonderfully moist and soft.
Final Thoughts
This Herbed Potato Rolls Recipe is close to my heart because it’s one of those recipes that’s impressive yet surprisingly easy to pull off. I love sharing these at family dinners where they always get devoured, sometimes even before the main dish! If you want a fresh take on traditional rolls that are bursting with herb flavor and have a soft crumb that feels like a warm hug, this is the recipe for you. I hope you enjoy baking and sharing them as much as I do!
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Herbed Potato Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Herbed Potato Rolls are soft, fluffy, and infused with fresh herbs, making them a perfect accompaniment to any meal. Made with mashed russet potatoes and flavored butter, they have a tender crumb and a subtle savory taste. These rolls are baked to golden perfection and can be brushed with garlic scape butter for an extra burst of flavor.
Ingredients
Potatoes and Yeast
- 1 russet potato
- 3/4 cup reserved potato water
- 1 1/4 tsp traditional active dry yeast
- 1/4 tsp sugar
Dough
- 1 egg (beaten)
- 1 tbsp butter (melted)
- 1 tbsp honey
- 1/2 tsp salt
- 2 tbsp chopped fresh herbs (such as thyme, sage, chives, rosemary)
- 2 3/4 cups all-purpose flour (plus extra as needed)
Finishing
- 2 tbsp flavoured butter, such as Garlic Scape Butter (optional, for brushing)
Instructions
- Prepare the Potato: Peel and dice the russet potato, then place it in a saucepan and cover with a couple inches of water. Bring to a boil and cook until tender. Drain the potatoes, reserving ¾ cup of the cooking water, then mash the potatoes to yield 1 cup of mashed potatoes. Set aside.
- Activate the Yeast: In a small bowl, mix ¼ cup of the warm reserved potato water (between 105°F – 115°F) with the active dry yeast and sugar. Stir briefly and let it sit for about 5 minutes until it becomes bubbly and rises, indicating the yeast is activated.
- Make the Dough: In the bowl of a stand mixer, combine the remaining ½ cup warm potato water, mashed potatoes, beaten egg, melted butter, honey, chopped herbs, salt, and the activated yeast mixture. Add the 2 ¾ cups of all-purpose flour and attach the dough hook. Mix until the dough begins to come together, scraping down the sides as needed. The dough will be soft and sticky; add extra flour one tablespoon at a time to prevent sticking.
- Knead the Dough: Continue mixing with the dough hook for about 5 minutes until the dough becomes soft and stretchy. Turn the dough out onto a floured surface and knead briefly to form a smooth ball. Transfer the dough to a greased bowl, drizzle a little oil over the top and rub it in. Cover with cling film or a tea towel, and allow to rise in a warm place for 1 hour.
- Shape the Rolls: After the dough has risen, punch it down to deflate completely. Lightly knead to remove air bubbles, adding flour if the dough is too sticky. Divide the dough into 12 equal portions and shape each into a smooth ball.
- Second Rise: Spray a 10-inch cast iron pan with non-stick spray or use a 9″ x 13″ baking dish. Arrange the rolls in the pan, cover with a tea towel, and let them rise for 30 minutes in a warm place.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through, rotating the pan halfway through cooking to ensure even browning.
- Optional Finishing: Immediately after removing the rolls from the oven, brush them with melted flavored butter such as Garlic Scape Butter to add aroma and richness. Serve warm and enjoy!
Notes
- Use warm potato water between 105°F and 115°F to properly activate the yeast.
- Adding extra flour gradually helps manage the sticky dough without making the rolls dense.
- Fresh herbs like thyme, sage, chives, and rosemary can be customized based on preference.
- Garlic Scape Butter or any flavored butter adds an optional savory finish after baking.
- The use of russet potatoes adds moisture and softness to the rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg
