Potato Rolls Potato Buns Recipes

POTATO ROLLS | POTATO BUNS RECIPE

Steps:

• Take warm water in a bowl, add sugar and yeast and set aside for 5 mins to activate.
• Now Take flour, salt in a large bowl and mix well.
• Add in yeast water and knead well.
• Add olive oil and knead well.
• Set aside for 1 to 2 hours.
• Now take small portion of dough. Roll it into a smooth ball.
• Place it in a baking tray and leave to rise for 30 mins.
• Preheat oven to 200 degree C for 10 mins.
• Now place the rolls into the oven and bake for 10 to 12 mins.
• Remove and cool for a bit.
• Serve warm.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

QUICKER POTATO ROLLS

Steps:

• In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

HOMEMADE POTATO BUNS

Steps:

• Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
• Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
• Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
• Line 2 baking sheets with parchment paper.
• Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
• Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
• When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

POTATO ROLLS

Steps:

• Put the potato in a medium pot or saucepan and cover with water. Bring to boil over high and cook until the potato pieces are very tender, about 10 to 15 minutes. Use a slotted spoon to transfer to a bowl, then use a fork to thoroughly mash the potato. Measure 2/3 cup/130 grams of mashed potato and set aside until cooled. Measure 1/2 cup/120 milliliters of the potato cooking liquid and add it to a large bowl. Let the water cool to about 100 degrees.
• Sprinkle the yeast and 1 teaspoon sugar over the top of the reserved potato cooking liquid. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
• Add the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Stir to combine. Add the flour and stir to combine. The dough will be shaggy at first, but it will come together. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly tacky, about 5 minutes.
• Place the dough into a clean, oiled bowl and rub the surface of the dough with a bit of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, 1 to 2 hours.
• Butter a 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking.
• Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour.
• Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired.