(114 votes, average: 3.61 out of 5)
Loading... Blushing Belle
There’s nothing better than fresh, warm potato rolls—delicious!
Note: You can always mix the dough by hand instead of in a stand mixer, you’ll just have to knead by hand until smooth and just slightly tacky.
Ingredients
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Preparation
Quarter potatoes and cook in boiling water until tender, about 10 minutes.
Mash potatoes with ½ cup milk, one teaspoon garlic powder, one teaspoon parsley, basil and thyme (in a food processor or by hand) until completely smooth.
Microwave ½ cup milk on high for 15 seconds, until warm but not hot. Add to the bowl of a stand mixer and stir in yeast until dissolved. Let sit for 10 minutes until bubbles start to form.
Whisk in ½ cup melted butter, sugar and eggs.
With a dough hook on low speed, add salt and gradually add flour just until dough comes into a ball and is tacky but not sticky.
Drizzle with canola oil, flip and drizzle reverse side with canola oil. Cover bowl with plastic wrap and a large kitchen towel and set in a warm place (inside the oven with the light on, for example) to rise for one hour or until doubled.
Combine remaining ¼ cup melted butter, ½ teaspoon garlic powder and one teaspoon parsley in a small bowl. Brush butter in the bottom and up the sides of a 9″x13” pan and an 8″x8” pan.
Roll dough into 18 equal sized (roughly two-inch) balls and place 12 in the large pan and six in the small pan. Cover and place in a warm spot to rise for 30 minutes or until doubled in size again.
Bake at 350°F for 25 to 28 minutes until golden brown. Brush with remaining melted butter (that was used to butter the pans), reheating if necessary. Serve warm or room temperature.