| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 16 rolls |
Ingredients
- Nonstick cooking spray, for greasing the baking sheet
- 2 medium potatoes, pierced with a fork
- 1 cup milk
- 1 1/2 tablespoons active dry yeast
- 2 tablespoons coconut oil, melted
- 1 tablespoon sugar
- 1 1/2 teaspoons fine salt
- 1 large egg, beaten
- 3 cups all-purpose flour, plus more for dusting
- 3 tablespoons butter, melted
- Flaky sea salt, for sprinkling
Instructions
- Special equipment: an instant-read or candy thermometer
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
- Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
- Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
- Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
- Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 168 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 19 mg |
| Sodium | 176 mg |
Reviews
I don’t comment on recipes very often but this recipe is delicious and so much easier than traditional yeast rolls. It’s been my standard Thanksgiving bread for several years. Thanks Damaris!
I haven’t made these yet but I they sure do sound good
Oh my stars! What a great recipe. Did let them rise 30 minutes to get them to double in size. Did not change anything except on 1/2 of them I added about 1/4 of a pad of butter to inside of roll and sealed edges with my finger (this is how my husband’s grandmother did it). They were all good. The salt added a great touch. This is going to be my go to. Grandmother’s recipe was similar ingredients, but 2 rises and way too much time. This is perfect duplication! So light and fluffy!
Question: How do I thaw and cook if I freeze. Assume I would not thaw, but sure would like some advice as I want to pre make for Thanksgiving and freeze, then cook for dinner. No much room in the high demand oven!
Made the rolls exactly by recipe. They did not rise during the 15 minute wait period. However, once in the oven they rose beautifully. Great tasting roll. Will make again.
Once again Damaris creates a family favorite! These are so soft, light and flavorful! Like puffy clouds, they are great with dinner or split for a leftover sandwich!
Once again Damaris creates a family favorite! These are so soft, light and flavorful! Like puffy clouds, they are great with dinner or split for a leftover sandwich!
I could not get this right. I think I added too much potato? Would someone post the ingredients by weight?
This is a gorgeous recipe and makes a luscious roll! I doubled it and made larger rolls that rose and cooked beautifully. I used them for meatball sandwiches. Wonderful airy crumb and delicate delicious flavor. Dont ever buy rolls, make these!
Love this recipe!! Whenever our granddaughters are at our house we make potato rolls a la Dameris!!! It’s the Grammy and the Girls thing! ( We love that you say ‘innards’ in the recipe!!)
Excellent tasting roll. I did modify it slightly with the following but overall it is an excellent one.
Used ghee in place if coconut oil. Also added about ½ cup sugar to a doubled recipe (I prefer as sweeter roll ). Needed a lot more Bread flour to get it to make a usable dough. Used bread flour instead of all purpose. Also baked at 350. Egg wash and Maldon salt to top.
Used ghee in place if coconut oil. Also added about ½ cup sugar to a doubled recipe (I prefer as sweeter roll ). Needed a lot more Bread flour to get it to make a usable dough. Used bread flour instead of all purpose. Also baked at 350. Egg wash and Maldon salt to top.