Allie's Potato Rolls
Image by Amanda FitzGerald

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Serves 6 to 8

  • ½ tablespoon active dry yeast
  • 4 tablespoons sugar, divided
  • 2 eggs
  • 1 cup plus 1½ tablespoons buttermilk
  • 1 cup mashed potatoes, riced
  • 6½ cups bread flour
  • 1½ tablespoons kosher salt
  • ½ cup unsalted butter, softened
  • 2 tablespoons garlic powder
  • Sea salt to finish

  1. Combine yeast with ½ cup warm water and a pinch of sugar. Let sit for 5 to 8 minutes.
  2. In bowl of a stand mixer fitted with dough hook, combine yeast mixture, remaining sugar, eggs, buttermilk, mashed potatoes, bread flour, salt, and butter. Knead on medium speed until ingredients come together to form a dough. To test for doneness, pull a small piece of dough and stretch apart slowly; if dough remains intact but you can see light through it (the window-pane test), it’s ready. Let rise in a warm place until doubled, about 1 hour.
  3. Shape dough into 48-gram balls; this should make about 35 rolls. Place rolls in rows, an inch or so apart, on a baking sheet. Let rise in a warm place until tripled in size and rolls touch one another, about 2 hours.
  4. Preheat oven to 350 degrees. Sprinkle rolls with garlic powder and salt. Bake for 30 minutes, rotating halfway through, until golden brown. Let cool slightly before tearing apart and serving.

  • Recipe By
    Allie Evans, Tailor, Nashville
  • Contributing City
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