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.

Prep
30 mins
Cook
35 mins
Serves
8
Ingredients
12
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Equipment

  • Stand mixer
  • 9″ x 13” pan
  • 8″ x 8” pan

Ingredients

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  • 12 Little Potatoes
  • 1 cup milk, divided
  • 1 1/4 tsp garlic powder, divided
  • 2 tsp dried parsley, divided
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 3 tsp instant yeast
  • 3/4 cup butter, melted and cooled slightly, divided
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 5 cups all-purpose flour
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Instructions

  • Step 1

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

  • Step 2

    Mash potatoes with 1/2 cup milk, one teaspoon garlic powder, one teaspoon parsley, basil and thyme (in a food processor or by hand) until completely smooth.

  • Step 3

    Microwave 1/2 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

    Whisk in 1/2 cup melted butter, sugar and eggs.

  • Step 5

    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

    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

    Combine remaining 1/4 cup melted butter, 1/2 teaspoon garlic powder and one teaspoon parsley in a small bowl. Brush butter in the bottom and up the sides of a 9″ x 13” pan and an 8″ x 8” pan.

  • Step 8

    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

    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.