Garlic Herb Potato Rolls

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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

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.

Step 1 out of 9

Quarter potatoes and cook in boiling water until tender, about 10 minutes.

Step 2 out of 9

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.

Step 3 out of 9

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.

Step 4 out of 9

Whisk in ½ cup melted butter, sugar and eggs.

Step 5 out of 9

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.

Step 6 out of 9

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.

Step 7 out of 9

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.

Step 8 out of 9

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.

Step 9 out of 9

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.

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