Buttermilk Potato Rolls

Name: Buttermilk Potato Rolls
Cook time: 18 min
Total time: 18 min
Yield: 48 servings
Cuisine: World
Ingredients: 1 Buttermilk Potato Bread through the first rise; (1 egg yolk, beaten with 1 to 2 tablespoons water or milk); (Poppy seeds)

0sPrep Time
18m Cook Time
18m Ready In

Cuisine : World
Course : Breads

These buttermilk potato rolls are soft and fluffy, made from a buttermilk potato bread dough. They are shaped into cloverleaf rolls and optionally glazed with egg yolk and sprinkled with poppy seeds before baking.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(48 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 Buttermilk Potato Bread through the first rise (opens in new tab)
- 1 stick (4 oz or 115g) unsalted butter, very soft
- 2 cups (485g) room-temperature (70° to 75°F) buttermilk
- 2 envelopes (1 ½ tablespoons) active dry yeast
- 2 large eggs, lightly beaten
- 2 tablespoons (25g) sugar
- 2 ½ teaspoons salt
- 6 ¼ to 6 ½ cups (820 to 855g) bread flour
- 1 egg, lightly beaten with a pinch of salt
- (1 tablespoon poppy seeds)
Sub-recipe steps
1. Prepare: ¾ cup riced or mashed freshly boiled russet potatoes
2. Place the still-warm potatoes in a large bowl or in a stand mixer fitted with the paddle attachment and mix in: 1 stick (4 oz or 115g) unsalted butter, very soft
3. Add and mix well: 2 cups (485g) room-temperature (70° to 75°F) buttermilk; 2 envelopes (1 ½ tablespoons) active dry yeast; 2 large eggs, lightly beaten; 2 tablespoons (25g) sugar; 2 ½ teaspoons salt
4. Replace the paddle attachment with the dough hook and gradually stir in until the dough is moist but not sticky: 6 ¼ to 6 ½ cups (820 to 855g) bread flour
5. Cover and let the dough rest for 15 to 30 minutes.
6. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
7. Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the loaf pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.
8. While the dough rises, preheat the oven to 375°F.
9. Brush the top of the loaves with: 1 egg, lightly beaten with a pinch of salt
10. If desired, sprinkle with: (1 tablespoon poppy seeds)
11. Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.
(1 egg yolk, beaten with 1 to 2 tablespoons water or milk)
(Poppy seeds)

Let's Prepare

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1 Buttermilk Potato Bread through the first rise
(1 egg yolk, beaten with 1 to 2 tablespoons water or milk)
(Poppy seeds)

Let's Cook

Step 1.

Prepare the dough for: Buttermilk Potato Bread through the first rise
Step 2.

While the dough rises, preheat the oven to 425°F.
Step 3.

After rising, shape and let rise as for Cloverleaf Rolls. If desired, glaze the tops of the rolls with: (1 egg yolk, beaten with 1 to 2 tablespoons water or milk)
Step 4.

If desired, sprinkle with: (Poppy seeds)
Step 5.

Bake until browned, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.