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
Units
Scale
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
