Easiest Way to Cook Perfect Potato dinner rolls

Potato dinner rolls. Roll the dough into small balls, and place seam side down in the baking dish. Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Add butter, water and milk to saucepan.

Beat with a wooden spoon until smooth. No matter the occasion, be sure to keep love—and Martin's Famous Dinner Potato Rolls—at the center of your gathering! In the bowl of a stand mixer fitted with the dough hook combine the eggs, potatoes, and milk-yeast mixture. You can cook Potato dinner rolls using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Potato dinner rolls

1. It's 2 of .
2. Prepare 1/3 cup of .
3. It's 1 1/2 teaspoons of .
4. Prepare 6 tablespoons of .
5. You need 213 grams of .
6. You need 3/4 cup of .
7. Prepare 2 1/2 teaspoons of .
8. It's 510 grams of .
9. Prepare of .

Mix on low speed until combined. How to cook Potato Rolls Recipe. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Punch down dough; divide into thirds.

Potato dinner rolls step by step

1. Weigh out 230 grams of potato. Peel and cut into chunks for boiling; it will weigh about 213 grams after peeling. Cover with water and boil until soft. Reserve 3/4 cup of the potato cooking water..
2. In a food processor add the butter, sugar, and salt. Add the cooked potato and the hot potato cooking water. Puree until smooth..
3. Using a stand mixer add the potato puree to the flour. Mix slightly on low using the paddle attachment. Add the yeast and eggs..
4. Mix for 3 minutes at medium-high speed. Scrap down the bowl and switch to the dough hook attachment. Mix for 4 minutes at medium-high speed..
5. Place the dough in a large, oiled bowl. Cover with plastic wrap and let the dough rise for 1 1/2 to 2 hours at a warm temperature, until it doubles in size. Meanwhile, prepare a 9 x 13 inch metal pan by oiling lightly..
6. Knead the dough gentle a couple times in the bowl. Weighing out the dough on the scale, divide into either 12 or 24 equal parts. Pull the dough from the bottom of the dough to the top. Turn and repeat the motion until the entire dough ball has been pulled and folded over. On an oiled surface, turn the ball over and roll it gently in circles. Place it in the 9 x 13 inch pan as 3 x 4 for 12 rolls or 4 x 6 for 24 rolls..
7. Cover with oiled plastic wrap and let rise a 2nd time for 1 1/2 - 2 hours at a warm temperature..
8. Preheat the oven to 350 F. Remove the plastic wrap and back for 20 - 25 minutes until golden brown on top. Brush the tops with melted butter for a shiny finish. Serve while warm..

Put the quartered Russet potato into a pot and cover it with water. Reserve ½ cup of the cooking water then drain the potatoes. Add the butter and milk to the potatoes and mash well. Add a third cup of flour and mix until your dough comes together to a soft dough. It will be slightly sticky to the touch.