Potato Dinner Rolls Recipe with Chives

Freshly baked potato rolls with chives still in a baking dish.

4.95 from 39 votes

Potato Dinner Rolls Recipe with Chives

These soft potato dinner rolls are made with mashed potatoes, making them super soft, and chives. Step-by-step instructions are included.

Prep Time1

Cook Time30

Rising Time3

Total Time4 30

Course: Bread

Cuisine: Any

Keyword: Potato Rolls

Servings: rolls

Calories: 214.5kcal

Author: Susan Pridmore

Equipment

Ingredients

1 russet potato, peeled and chopped into cubes about 6 ounces or 170 grams
1 teaspoon active dry yeast
4 teaspoons granulated sugar
4 tablespoons (plus more for greasing) unsalted butter, melted and cooled (add ½ Tablespoon for high altitude baking)
1 large egg, room temperature
¾ teaspoon kosher salt, or ½ teaspoon table salt
1 tablespoon dried chives
320 grams (2 ½ cups) all-purpose flour,
1 teaspoon Maldon salt flakes, or kosher salt

US Customary - Metric

Instructions

Potato. Put the potato cubes in a medium pot and cover with water. Bring to a boil and simmer until the potato pieces are very tender, about 10 to 15 minutes.
Reserve ½ cup of the potato broth in a liquid measuring cup or bowl, set it aside to cool, and strain the potatoes.
Transfer the potato to a medium shallow bowl and thoroughly mash using a fork.
Yeast. When the potato broth cools to around 105-110˚F, stir in the yeast and 1 teaspoon of sugar and loosely cover with a kitchen towel or plastic. Set the container in a warm area of the kitchen that's free of drafts until the yeast is foamy, about 10 minutes.
Potato Mixture. Measure ⅔ cup of mashed potato and save the rest for another use. Using a fork, stir in the remaining 3 teaspoons of sugar, the melted butter, egg, chives, and salt into the mashed potatoes until it's well-combined.
(The butter should be cooled a bit in order to prevent the egg from scrambling.)
Stir in the foamy yeast.
Dough. Weigh the flour in a large bowl. Using your hand, form a well in the middle of the flour and pour the potato-yeast mixture into the well.
Use a fork to fold the flour into the well with the liquid until a shaggy, dry dough begins to form.
Knead. Dump everything onto a clean work surface, including any loose flour remaining in the bowl. There will likely be quite a bit.
Knead the dough, incorporating the flour until it is smooth. You may need a lightly floured surface to work on once the loose flour is incorporated. But try to minimize the amount of flour you use.
This should take around 5 - 7 minutes.
Pro-tip: Don't knead the dough past when it becomes smooth, as this can toughen the bread when baked. More is not better.
First Rise. Pat the dough into a large ball, and place it in a clean, oiled bowl. Lightly rub the surface of the dough with a bit of oil. (I use olive oil, but any neutral oil will work too.)
Cover loosely with plastic wrap or a kitchen towel, and set in a warm area of the kitchen that's free of drafts. Let the dough rise until doubled in size, about 1 - 2 hours.
Form. Butter an 8-inch square ceramic baking dish. Divide the dough into nine equal pieces. For the best accuracy, weigh the dough, and divide the total number of ounces by 9. Then begin separating pieces of dough, weighing them, to end up with nine equal pieces. Mine ranged from 72 - 74 grams each.
Cover the dough loosely with plastic while you work with each piece.
Take one piece of dough and flatten it into a square using your fingers. Fold each corner into the center, and pinch the corners together.
Then, place it with the pinched side facing down on your work surface, roll the dough into a smooth ball, and place in the buttered baking dish. Cover loosely with plastic while you complete all of the balls of dough.
Pro-tip: Use a very light dusting of flour, if necessary, to keep the dough from sticking to your work surface. But use as little as possible.
Second Rise. Keep the dough balls covered in the baking dish and place the dish in a warm area of the kitchen that's free of drafts.
Allow the dough to rise until almost doubled, about 1 hour. The balls of dough will be puffy, and touching each other.
Preheat. Preheat the oven to 350˚F while the dough goes through its second rise.
Bake. Remove the plastic, sprinkle lightly with Maldon salt flakes, and bake on the middle rack for 20 - 25 minutes, or until the rolls are golden brown and reach an internal temperature of 200˚F.
Use an instant temperature probe to check.
Cool. Place the baking dish on a cooling rack for 5 - 10 minutes before removing the dinner rolls.
If needed, run a sharp knife around the outside edges of the baking dish before flipping the bread rolls out of the dish all in one piece.
Serve warm.

Nutrition