Fluffy potato rolls are soft, light and more flavorful than plain white-bread dinner rolls. They stay soft at room temperature for several days, so they’re ideal for making ahead of a big dinner like Thanksgiving.
Now that Halloween is over, my most favorite time of the year begins: Thanksgiving and Christmas. Don’t get me wrong, I love Halloween. But the time of year after Halloween is what I look forward to all year long.
Todays’ #SundaySupper is all about holiday side dishes. Thanks to Caroline of Caroline’s Cooking for hosting today’s event!
Don’t ask me whether I love Thanksgiving or Christmas more. I love them both, for different reasons. Thanksgiving is all about the food. I love planning, shopping for, and cooking Thanksgiving dinner (and I love that doing those three things gets me out of doing the dishes afterwards!).
I love everything about Christmas: the music, the decorations, the cookies, the gift wrapping, the generous spirit the season inspires, and being Santa Claus for others.
I love both Thanksgiving dinner and Christmas dinner. In my family, we have turkey on Thanksgiving, and surf ‘n turf on Christmas. I look forward to all parts of both meals: the drinks, the appetizers, the main dish, the sides, and the desserts. What can I say? I love food!
I look forward to the carb-y side dishes the most. The stuffing, the potatoes, and the dinner rolls. I’m Coleen, and I’m a carboholic. I love white bread stuffing and cornbread stuffing. I love mashed potatoes, roasted potatoes, and sweet potatoes. I love biscuits, and dinner rolls. And I love, love, love potato rolls.
Mashed potatoes are incorporated into yeast dough to make these light and soft dinner rolls. I took a shortcut and used instant potato flakes to make my unseasoned mashed potatoes. Combine 2/3 cup water with 1/3 cup milk and 2/3 cup potato flakes. Microwave for 2 minutes, set aside to cool a bit, then proceed with the recipe.
I divided my dough into 2 1/2-ounce portions to make 18 dinner rolls. They are pretty large rolls, so I wouldn’t make each roll any bigger than that. If you need more rolls, divide your dough into 2-ounce portions. You’ll have slightly smaller rolls, and they make bake quicker, so check them 5 minutes earlier than the instructions below direct.
Potato rolls stay soft and moist for a few days longer than plain dinner rolls, thanks to the mashed potatoes in the dough, so they are ideal to make ahead of time. You can store them at room temperature, and they will still taste fresh. Pop them in the oven while your turkey rests to warm them up so the butter melts into the rolls.
- 1 tsp package instant yeast, 2 1/4
- 3/4 cup water, 110 to 120 degrees F
- 1/2 tsp sugar
- 2 large eggs
- 1/3 cup sugar
- 1 1/2 tsp salt
- 6 tbsp softened unsalted butter
- 1 cup unseasoned mashed potatoes, lightly packed*
- 4 1/4 cups unbleached all-purpose flour
- In the bowl of a stand mixer, gently whisk together the water, yeast and 1/2 tsp sugar. Set aside for 5 minutes.
- Add the remaining ingredients to the bowl, and stir with the paddle attachment on low speed until all ingredients are moistened.
- Switch to the dough hook and knead on medium speed for 5 minutes, until the dough is smooth.
- Spray a bowl with nonstick spray. Form the dough into a ball and place in the bowl. Spray the top of the dough with nonstick spray, cover with plastic wrap and a clean kitchen towel, and place in a warm, draft-free place to rise for 90 minutes.
- Punch the dough down, and divide the dough evenly into 18 pieces. Roll each piece into a tight ball.
- Spray a 9x13 baking dish with nonstick spray, and arrange the balls in 3 rows of 6 in the baking dish. Spray the tops with nonstick spray. Cover with plastic wrap and set aside to rise for 90 minutes.
- During the last 30 minutes of rise time, preheat your oven to 350 degrees.
- Once fully risen (when you poke the dough, the indentation shouldn't fill back in), remove the plastic wrap from the baking dish and bake the rolls for 20 to 24 minutes, until light brown on top. Remove from the oven and cool to room temperature. If not serving immediately, store in an airtight container at room temperature for up to 5 days.
Adapted from King Arthur Flour
Discover more #SundaySupper holiday side dish recipes!
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Fluffy Potato Rolls by The Redhead Baker (see recipe above)
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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