Big-Batch Bread Rolls Recipe
This fluffy bread roll recipe yields incredibly soft, tender rolls perfect for slathering with butter or serving alongside any meal. Made with starchy potatoes, the dough retains extra moisture for a rich texture and longer freshness.
Equipment
- Stand mixer with dough hook
- Saucepan
- Fine-mesh sieve or potato ricer
- Large mixing bowl
- 13 x 9-inch baking pan
- Bench scraper (optional)
Ingredients
- 2 medium Yukon Gold or russet potatoes about 11 ounces total
- 4⅔ cups unbleached all-purpose flour plus more for dusting
- ⅓ cup sugar
- 2¼ teaspoons fine salt
- 2½ teaspoons instant yeast
- 2 large eggs
- 6 tablespoons unsalted butter softened
- 2 tablespoons unsalted butter melted (for brushing)
Instructions
- Cook the Potatoes: Dice the potatoes into ½-inch cubes and boil them in a saucepan filled with cold water. Once boiling, lower the heat and cook until they're very soft—about 15 to 20 minutes. Drain over a bowl to reserve the cooking water.
- Prep the Potatoes: Use a ricer or sieve to mash the hot potatoes. Measure out 1 cup of riced potato and ¾ cup of the reserved water. Let both cool slightly, uncovered, for 15 to 20 minutes.
- Make the Dough: In a stand mixer, add the riced potatoes, cooled potato water, flour, sugar, salt, yeast, eggs, and softened butter. Start on low speed until a rough dough comes together (2 to 3 minutes), then increase to medium-high and knead until soft and slightly sticky (about 10 minutes). Shape the dough into a ball, cover, and let it rise until doubled, roughly 1½ hours.
- Divide and Shape: Lightly flour your surface. Turn the dough out, press out air, and split into 20 equal portions (about 60g each), or 16 for larger rolls. Form each piece into a ball, placing seam side down. Using a cupped hand, shape into taut rounds, then arrange in a greased 13 x 9-inch pan in four rows of five. Cover and let rise for 1 to 1½ hours until puffy and a gentle press leaves an impression.
- Bake the Rolls: Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes until golden brown and the internal temperature is at least 190°F.
- Finish and Serve: Remove the rolls and immediately brush with melted butter. Let sit in the pan for 5 minutes before transferring to a wire rack. Flip them buttered-side up and let cool. Enjoy warm or at room temperature.
Notes
- Yukon Gold potatoes will give a golden hue, but russets work too.
- Rolls stay soft thanks to the moisture-retaining potatoes—great for making ahead.
- To make fewer but larger rolls, divide the dough into 16 portions instead of 20.
- For storage instructions, check the linked “Storing Bread” guide in the original source.
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