Potato and Herb Dinner Rolls

Potato and Herb Dinner Rolls
Potato and Herb Dinner Rolls. Diana Rattray
    38 mins

 Mashed potato flakes add to the texture in these soft dinner rolls. The chopped fresh herbs make them special enough for a big family dinner or holiday meal.

This recipe makes about 1 1/2 dozen rolls. The dough can also be shaped into sandwich buns or individual roll shapes. the ones pictured were baked in muffin tins, but I also made a pan of pull-apart rolls with minced dried onion topping.

See Also
Refrigerator Potato Rolls

What You'll Need

  • 3 3/4  cups all-purpose flour, 17 ounces (or more, as needed)
  • 1 cup plus 1 tablespoon instant mashed potato flakes, 2 ounces
  • 4 teaspoons instant yeast
  • 1 1/4 cups plus 1 tablespoon lukewarm water, 10 1/2 ounces
  • 1 large egg
  • 2 tablespoons dry milk powder
  • 3 tablespoons granulated sugar
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons onion powder
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely chopped rosemary
  • Egg Wash
  • 1 large egg whisked with 1 tablespoon water
  • sesame or other seeds, minced dried onions, or sea salt, for sprinkling, optional

How to Make It

  1. In a large mixing bowl or in the bowl of a stand mixer with the dough hook, combine the flour, potato flakes, instant yeast, water, 1 large egg, dry milk powder, sugar, olive oil, and onion powder. Stir to combine thoroughly. Knead by hand or machine for 8 to 10 minutes, or until you have a smooth and elastic dough. Add more flour in small amounts if needed to keep the dough from sticking to your hands, the bowl, or the kneading surface. 
  1. Add the chopped herbs to the dough and continue kneading until they are well dispersed throughout the dough.
  2. Lightly oil a large bowl with olive oil or vegetable oil. Gather the dough into a ball and place it in the oiled bowl. Turn to coat the dough with the oil. Cover the bowl with plastic wrap and let the dough rise at room temperature away from drafts for 1 1/2 to 2 hours, or until it has doubled in bulk. 
  3. Punch down the dough and divide into 18 pieces (about 2 ounces each) in weight. Shape the pieces of dough into firm smooth balls and place in pans greased or lined with parchment paper or silicone baking mat.  For pull-apart rolls, use two small square pans or two round cake pans. The dough can also be baked in muffin cups or shaped as sandwich buns.
  4. Cover the pans with a lightweight kitchen towel and let the dough rise for about 45 minutes, or until increased in size by about 60%. 
  5. Heat the oven to 375° F. 
  6. Brush each roll lightly with egg wash. If desired, sprinkle with sesame seeds or poppy seeds, minced dried onion, caraway seeds,  or a little flaky sea salt.
  7. Bake for about 15 to 19 minutes, until golden brown. 

Makes about 18 rolls.

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