Potato Holiday Rolls
These soft, buttery potato holiday rolls are the ultimate upgrade to your festive bread basket. Mashed russet potatoes make the dough extra tender and fluffy, while a finishing brush of melted butter, flaky salt, and fresh herbs adds a bakery-perfect touch. Warm, pillowy, and subtly savory, they’re the kind of rolls everyone reaches for first…and they go with just about everything on your holiday table.
Tasty Team
Total Time
3 hr 55 min
3 hr 55 min
Prep Time
3 hr 30 min
3 hr 30 min
Cook Time
25 minutes
25 min
Total Time
3 hr 55 min
3 hr 55 min
Prep Time
3 hr 30 min
3 hr 30 min
Cook Time
25 minutes
25 min
Ingredients
for 16 servings
Dough:
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 3 ¾ cups bread flour
- ¾ cup whole milk, slightly warmed (105°F–115°F)
- 3 ½ cups granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons kosher salt
- 1 large egg, room temperature
- ¼ cup plus 1 tablespoon unsalted butter, room temperature
- cooking spray
- all-purpose flour, for work surface
Additional Ingredients:
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon flaky sea salt
- 3 tablespoons picked fresh sage leaves
- 2 tablespoons picked fresh rosemary leaves
Nutrition Info
- Calories 220
- Fat 1g
- Carbs 46g
- Fiber 0g
- Sugar 27g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Make the dough: Place the potatoes in a medium saucepan, and add water to cover them by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to a gentle simmer, and cook the potatoes for 10–15 minutes, until very tender when pierced with a fork. Pour the potatoes into a fine-mesh strainer or colander. Let them stand for 1–2 minutes to steam dry (this removes excess moisture and keeps the texture fluffy). While still warm, pass the drained potatoes through a potato ricer or fine food mill into a clean bowl. (If you don’t have a ricer, you can mash gently with a fork or masher, but the texture will be less smooth.)
- Place the bread flour, mashed potatoes, milk, sugar, yeast, salt, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until the dough comes together, about 3 minutes. Add the butter, and beat on low speed for 3–5 minutes, until the butter is incorporated and the dough is smooth.
- Coat a large bowl with cooking spray. Transfer the dough to the bowl. Cover the bowl, and let it stand at room temperature for about 2 hours, or until the dough has doubled in size.
- Remove the dough from the bowl, and place it on a lightly floured work surface. Divide the dough evenly into 16 portions, shaping each into a ball. Cover the finished dough balls on the surface, and let them rest for about 15 minutes, or until soft and slightly puffy.
- Lightly coat an 11-inch square metal baking pan with cooking spray, and line with parchment paper. Set aside.
- Working with 1 dough ball at a time (and keeping the others covered), use a rolling pin to gently roll out the dough ball lengthwise, then widthwise, into a rough triangle shape (the top should be wide and the bottom should come to a point). Fold both outer corners of the triangle to meet in the middle. Using a rolling pin, gently roll over the entire folded triangle until both folds are flattened. Starting from the top of the triangle, roll the dough down towards the bottom point, keeping the dough tight. The dough should now be in a crescent shape. Place the crescent-shaped dough in the prepared baking pan.
- Cover the baking pan, and let the rolls stand at room temperature for about 30 minutes, or until the dough has visibly risen and looks puffy. Meanwhile, preheat the oven to 350°F (180°C).
- Using a whisk, beat the egg in a small bowl until the yolk and whites are combined.
- Uncover the rolls. Using a pastry brush, brush the egg wash evenly over the tops of the rolls. Bake, uncovered, until the rolls are golden brown, 25–30 minutes.
- Remove the rolls from the oven, and brush all over with the melted butter. Sprinkle evenly with the sea salt, sage, and rosemary. Set aside until the pan is cool to the touch and the rolls are still warm, about 10 minutes.
- To serve the rolls from the pan, use an oven mitt and a large spatula to carefully transfer the connected rolls from the pan to a serving platter.
- Enjoy!
