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Potato Rolls

Buttery, yeast-raised rolls made with mashed potatoes and sweetened with honey.

Yield: 100 servings, 2.5 oz rolls
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Potato Rolls


1  pouch Brilliant Beginnings® Mashed Potatoes
2 1/2  cups Dry nonfat milk powder
1/3  cup Active dry instant yeast
1/4  cup Kosher salt
3 1/2  qt Warm water (90° F)
1/3  cup Honey
7  lbs All purpose flour
4  cups Butter, softened, divided use


  1. Stir together potatoes, milk powder, yeast and salt in the bowl of an electric mixer, fitted with the paddle attachment, until thoroughly combined, about 30 sec.
  2. Whisk water and honey in a separate bowl until honey is dissolved, add water mixture to potato mixture and mix on low speed until potatoes have softened, scraping down the sides of the bowl once during mixing, about 6 min. Remove paddle attachment and replace with dough hook.
  3. Add flour and 3 ½ cups of the softened butter. Mix on low speed until mixture forms a soft dough, about 2 min. Knead on low speed for 8 additional min to form a smooth, elastic, slightly sticky dough.
  4. Transfer dough to a large, lightly oiled mixing bowl. Cover with plastic film and let rise in an 80° F, humid, proofing oven until dough doubles in size, about 1 hour.
  5. Punch dough down and knead lightly to remove excess air. Scale dough into 2 ½ oz portions and roll into balls on a lightly floured surface. Arrange rolls on parchment lined sheet pans, about ½ inch apart, and return to proofing oven until double in size, about 20 min. Heat convection oven, low fan, to 425° F.
  6. Bake rolls until crust is deep golden brown, about 25 min. Remove from oven and brush with remaining butter while rolls are still hot. Let cool to room temperature and serve.
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