• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

BAKEAWAY 2020 Week 2: Potato Rolls

Jump to Recipe

Welcome to Week 2 of The BAKEAWAY!  Let’s make dinner rolls with mashed potatoes and butter from scratch! 

Here’s what you’ll need this week:

  • All of the ingredients listed above
  • Measuring cups and measuring spoons 
  • Small bowl
  • Stand mixer with dough hook and whisk attachment (bread and butter can also be made my hand with a little elbow grease.) 
  • Jar with tight fitting lid (for butter if not using a stand mixer with a whisk attachment) 
  • 2 large bowls for kneading rolls by hand/ to rest the dough and to create an ice bath for butter. 
  • Plastic wrap
  • Clean counter space to shape the rolls
  • 9×13-inch pan 
  • Pastry brush
  • Wire rack
  • Small cutting board and knife
  • Serving dish for butter
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cordellia Ann’s Potato Dinner Rolls

★★★★★ 5 from 8 reviews
  • Author: Joy the Baker
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 16 rolls 1x
Pin Recipe
Print Recipe

Description

Pillowy soft dinner rolls perfect for fall and winter holidays, made extra tender with smashed potato.


Ingredients

Scale

For the Rolls:

  • 2 ½ teaspoons (1 pack) active dry yeast
  • 2 tablespoons warm water (about 105 degrees) (cooled water that the potatoes were boiled in if possible)
  • 1/3 cup (65 grams) plus a pinch granulated sugar
  • 2 large eggs, at room temperature and lightly beaten
  • 2 teaspoons kosher salt
  • 8 tablespoons unsalted butter, at room temperature and cut into cubes, divided (have a little extra butter on hand to grease the pan)
  • 1 cup (175 grams) unseasoned warm or room temperature mashed potatoes, lightly packed (about 1 medium to large potato)
  • Scant ¾ cup lukewarm water (water that the potatoes were boiled in if possible)
  • 4 ¼ cups (520 grams) all-purpose flour

Instructions

  1. First cook the potato. I find it easiest to peel, quarter and boil the potato to softened. Remove the potato pieces and mash while still warm. Reserve the cooking water. 
  2. To make the roll dough, in a small bowl stir together yeast and warm water with a pinch of sugar. Allow the mixture to sit for 5 minutes until the yeast foams and froths.
  3. In the bowl of a stand mixer fitted with a dough hood or in a large bowl to mix by hand combine the yeast mixture, eggs, 1/3 cup sugar, salt, 6 tablespoons butter cubes, mashed potatoes, water, and flour. Whether bringing together on a mixer or by hand, roughly combine the ingredients with a spatula.
  4. If using a mixer, place on low speed and knead together. If mixing by hand, begin to knead the dough until all the ingredients are cohesive and the dough begins to smooth. The dough should be soft, pliable, bounce, and rather smooth. If there are a few potato bits or chunks in the dough, don’t worry – they’ll bake to smooth.
  5. Place the dough in a large, lightly greased bowl, cover with plastic wrap and allow to rest until doubled in size, about 60 minutes.
  6. Place the dough on a clean counter, gently deflate, and divide the dough into 16 large or 24 smaller dough pieces. Roll each dough ball into a small round.
  7. Place rolls in a lightly greased 9×13-inch pan. Lightly cover the rolls with plastic wrap and allow to rest for 20 minutes while you preheat the oven to 350 degrees F.
  8. Melt the remaining 2 tablespoons butter and brush rolls before baking. Bake rolls for 20-25 minutes until. Remove from the oven, allow to rest for 10 minutes before turning out onto a wire rack.
  9. Serve rolls warm or at room temperature. Store rolls, well wrapped in plastic at room temperature for several days. Freeze for longer storage.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up