Originally posted November 27, 2015

pull-apart potato rolls

pull-apart potato rolls by joanie

soft, moist, fluffy


  • 3/4 lb Yukon Gold potatoes, scrubbed
  • 1 cup whole milk
  • 2 sticks butter
  • 2 cups all-purpose flour
  • 2 envelopes (1/4oz) active dry yeast
  • 1/4 cup sugar
  • 3 eggs
  • 3 cups bread flour
  • 1 tbsp flaky sea salt
  • more sea salt for sprinkling
18 rolls


Chop potatoes into large equal-sized chunks, peel included. Boil until a paring knife easily passes through. Drain and let cool.

Meanwhile, melt 1 stick of butter and let cool slightly.

Pass the potatoes through a ricer into a small bowl. (The peel should stay behind in the ricer.) Measure out 3/4 cup of potatoes. (Add a little butter and salt to wh
atever is left over and eat it!)

In the bowl of a standing mixer fitted with a whisk, add the potatoes, milk, and melted butter. Mix well.

Add the all-purpose flour, yeast, and sugar to the mixing bowl. Switch to the dough hook and mix on medium speed until a wet, sticky, doughy substance forms (about 2 minutes). 

Let the dough rise uncovered in a warm spot for 30 minutes.

Beat the eggs and yolk. Add it to the dough, along with the bread flour and salt. Mix on medium-high until the dough is smooth and elastic (about 5 minutes).

Melt 2 tbsp butter and brush it on the surface of dough. Cover and let rise in a warm spot for another 30 minutes.

Melt another 2 tbsp of butter and brush it inside a 13 x 9" baking dish.

Turn out the dough, divide into 18 pieces, and roll each into a ball. Place the balls side by side in the dish.

Melt another 2 tbsp butter and brush the tops with more butter. Let sit uncovered in a warm spot for 1 hour.

Preheat the oven to 400°.

Melt the remaining butter and brush the tops of the rolls one last time. Sprinkle with salt. Bake for 20 minutes or until deep golden brown.

Let cool before serving.



There are no comments. Be the first to add one.

views saves adapts comments
1,863 0 0 0