Pull Apart Potato Rolls Recipes
ROSEMARY PULL-APART DINNER ROLLS
As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 36
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
- Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
- Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
- Lightly beat egg with 1 teaspoon milk in a small bowl.
- Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 7.5 g, Cholesterol 8.5 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 78.5 mg, Sugar 0.8 g
PULL-APART POTATO ROLLS
These soft, pillowy dinner rolls make excellent vehicles for leftover Thanksgiving turkey sandwiches.
Provided by Guard and Grace, Denver, CO
Categories Bon Appétit Bread Potato Thanksgiving Kid-Friendly Side Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30-40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).
- Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
- Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
- Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size).
- Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
- Preheat oven to 400°F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15-20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.
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BUTTERY PULL APART ROLLS {AKA BUTTER FAN ROLLS} | …
From lifemadesimplebakes.com
Estimated Reading Time 6 mins
- In the bowl of a stand mixer fitted with the paddle attachment, add milk, sugar, egg and egg yolk. Sprinkle the yeast over top and allow it to sit until foamy, about 4-5 minutes.
- Add flour and salt, mix until combined, about 2 minutes. Switch to the dough hook and knead on low for 1 minute. Add 8 tablespoons of softened butter, 1 tablespoon at a time. Knead until the dough forms a soft, sticky ball, about 5 minutes.
- Place the dough in a large, well-greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1 1/2 hours. Punch dough to deflate, then place onto a lightly floured surface. Divide dough into 2 equal pieces. Using a rolling pin, roll the dough into two rectangles, about 14x16-inches in size.
- Using a pizza wheel or pastry wheel, cut each of the rectangles vertically into 6 strips (they should be short or 14 inches in length), for a total of 12 strips. Using a pastry brush, butter the tops of all but two strips (you'll use about 2 tablespoons of the melted butter). Stack 5 strips on top of each other, then place the unbuttered strip on top. Repeat with the remaining strips. Cut each stack into 6 equal squares for a total of 12 stacks.
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- Preheat the oven to 200 degrees, when it reaches that temperature turn it OFF (you want your oven to be warm but not hot).
- In a 2 cup glass measuring cup, add the butter, milk, and water. Heat in the microwave until the mixture is warm and the butter is mostly melted (about 1 minute - 1 minute 30 seconds on HIGH). It should be at or above 115 degrees on an instant read thermometer. Make sure the butter is fully melted by stirring every minute.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt. Mix on low for 15 seconds. Once the warm liquid mixture reaches 110 degrees on an instant read thermometer, add along with the mashed potatoes and eggs.
- With mixing speed on low, mix until a soft dough forms, then switch to the dough hook and set on the lowest mixing setting for 4 minutes. The dough will seem very tacky.
PULL APART POTATO ROLLS RECIPE • FOOD FOLKS …
From foodfolksandfun.net
Estimated Reading Time 5 mins
- In a medium bowl mix together Idaho Spuds and boiling water. Mix until mashed potatoes are combined and thick (you should have about 2 cups of mashed potatoes).
- In the bowl of stand mixer fitted with dough hook, add all ingredients. Turn mixer to low and mix until combined. Increase speed to medium and mix dough until smooth and soft, about 5-6 minutes. ALTERNATIVE: If mixing by hand, mix in large bowl until dough forms. Turn dough out onto a lightly floured surface, flour your hands, and knead until smooth and soft, about 8-10 minutes.
- Lightly grease standard-sized cookie sheet. Punch down dough to deflate. Lightly flour your hands, and divide dough into 24 equal pieces. Gently roll and smooth dough into rolls. Arrange rolls on the prepared cookie sheet (6 rows by 4 rows). Loosely cover rolls with 2 sheets of lightly greased plastic wrap, and let rise at room temperature until close to double in size, about 80-90 minutes.
- About 60 minutes into rolls rising time, adjust oven rack to middle position and preheat to 350 degrees F. Bake until rolls are golden brown, about 20-25 minutes. As soon as rolls come out of oven brush with melted butter. Let rolls cool about 10 minutes before pulling apart. Serve warm or at room temperature.
PULL-APART POTATO ROLLS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 3 mins
- Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30–40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won’t go through; discard).
- Mix milk and ¾ cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add ½ cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
- Add eggs, egg yolk, 2⅔ cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1½ times its initial size).
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- Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
- Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
- Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.
- Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.
POTATO ROLLS RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory Side DishesServings 16Total Time 35 mins
- Place yeast, milk and sugar in the bowl of a stand mixer. Stir to combine. Stand for 10 minutes or until bubbles form and yeast has dissolved.
- Add potato, 60g butter, salt flakes, 1 egg and 3 cups flour. Using dough hook, knead until combined. Add cupfuls remaining flour, kneading with dough hook between additions, until mixture forms a ball. Knead for a further 10 minutes or until a soft dough forms. Transfer dough to a large oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.
- Meanwhile, preheat oven to 220°C/200°C fan-forced. Line a 25 x 30cm (3cm deep) baking tray with baking paper.
- Transfer dough to a floured surface and divide into 16 portions. Roll each portion into a ball. Place balls, just touching, on tray. Cover with a clean tea towel and stand for 30 minutes or until slightly risen.
SWEET POTATO ROLLS {WITH BACON BUTTER} | TASTY EVER …
From tastyeverafter.com
Estimated Reading Time 5 mins
- Place cooked bacon in a small food processor and chop for a few minutes. Add brown sugar and process until finely chopped. Melt butter in small bowl and add the bacon sugar mixture to it. Stir to mix well, then set aside until ready to use for rolls.
- In a large bowl, combine yeast with 1/2 cup warm water and 1 tablespoon honey. Let proof for 5-10 minutes.
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Estimated Reading Time 2 minsPublished 2015-11-10
- Dinner Rolls Six Ways. One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.
- Parker House Rolls. Brushing the rolls with melted butter and flaky sea salt right after then come out of the oven puts them over the top. Get This Recipe.
- Bubble-Top Brioches. Get professional-looking rolls without using fancy molds. Get This Recipe.
- Pull-Apart Bread with Pumpkin and Spinach. Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed pull-apart bread.
- Featherlight Yeast Rolls. Mashed potato is a traditional addition to a yeast dough like this one; it helps the rising and also contributes to its tenderness.
- Orange Sweet Rolls. These rolls may look like a breakfast treat, but at The Allsteak Restaurant in Cullman, Alabama, which inspired them, they're served right alongside the steak.
- Pull-Apart Potato Rolls. Use these to make amazing leftover turkey sandwiches at Thanksgiving. Get This Recipe.
- Whole Wheat Dinner Rolls. While whole wheat rolls can often be dense, these manage to stay nice and light thanks to instant potato flakes in the dough. Get This Recipe.
- Parker House Rolls. These classic rolls come from The Joy of Cooking—guaranteed, you'll turn to them again and again. Get This Recipe.
- Cracked-Wheat Topknots. Who knew rolls could be so, well, adorable? But of course looks arent everything: Theyve got substance, too, with a satisfyingly salty crust—flaky sea salt has fantastic texture—embracing an enjoyably chewy, pretzel-like interior.
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- Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes. Reserve ½ cup of the cooking water then drain the potatoes.
- Put the potato water into the bowl of your stand mixer or large mixing bowl and add the sugar. Let the water cool until it is lukewarm then add the active dry yeast. Let the yeast bloom for 5 minutes.
- Add the mashed potatoes and eggs to the bowl and mix using a dough hook or a wooden spoon.
SWEET POTATO PULL-APART DINNER ROLLS RECIPE | COOKING …
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- To make the dough, mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough., Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes.
- If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so., Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls.
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