These potato rolls, with their fluffy texture and buttery garlic topping, are a must-try. Perfect for any occasion, they’re simple to make and incredibly satisfying.
Soft and Buttery Potato Rolls
If your family is anything like mine, you never let leftover mashed potatoes go to waste.
Mashed potatoes can be repurposed into so many delicious dishes, like Potato Button Noodles or even these soft and fluffy potato rolls. It’s a great way to turn leftovers into something new and exciting for your meals!
When I first tried making these Mini Bread Dinner Rolls, I immediately fell in love.
The addition of mashed potatoes makes them incredibly soft and tender, with a slight sweetness that pairs perfectly with any main dish.
These rolls are a wonderful choice for dinner, special occasions, or even as a snack on their own. Trust me, one bite and you’ll be hooked!
I prefer making these rolls by hand for that classic homemade touch, but if you have a stand mixer, feel free to use it—it can make the process quicker and easier. Either method works beautifully, so don’t worry if you’re new to bread-making.
For an extra boost of flavor, I like to top the rolls with garlic butter and sprinkle them with chopped green onions. The garlicky aroma is irresistible, and it gives the rolls a savory twist that’s perfect for garlic lovers like me.
However, if you prefer simpler rolls, you can skip this step—it’s completely optional and the rolls will still be amazing on their own!
Why You‘ll Love This Recipe
- Fluffy texture: The addition of potato makes the rolls incredibly soft and tender.
- Rich garlic flavor: The buttery garlic topping takes these rolls to the next level.
- Easy to prepare: With simple steps and basic tools, anyone can make these delicious rolls.
Ingredients
For the Dough:
- 1 potato, steamed and mashed (100g mashed potato)
- 250g all-purpose flour
- 1 egg
- 20g sugar
- 3g salt
- 3g yeast
- 90g cold milk
- 30g butter
For the Garlic Butter Topping:
- 30g butter, softened
- 2 tbsp minced garlic
- 1/4 tsp salt
For Decoration:
- chopped green onions, as needed
- 1 egg, beaten (for brushing)
Instructions
Step 1: Prepare the Mashed Potato
- Wash, peel, and slice the potato into thin pieces. Steam the potato slices over high heat until tender (about 15–20 minutes). You can check by inserting a chopstick; it should go through easily.
- Mash the steamed potato into a smooth paste using a spoon or masher, and let it cool completely. Measure 100g mashed potato for the dough.
Step 2: Make the Dough
- In a large mixing bowl, combine 250g flour, 1 egg, 20g sugar, 3g salt, 3g yeast, 90g cold milk, and 100g mashed potato. Mix with a spatula or chopsticks until it forms a rough dough.
- Knead the dough by hand until the ingredients are evenly incorporated. It will be sticky at first—this is normal.
- Oil your hands and kneading surface lightly to prevent sticking, and knead the dough until smooth and elastic (about 8–10 minutes).
Step 3: Add Butter and Knead
- Add 30g softened butter to the dough. Knead until the butter is fully absorbed, and the dough becomes smooth, elastic, and can form a thin, stretchable membrane.
Step 4: First Proofing
- Place the dough in a clean bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 30–60 minutes until it doubles in size.
- To check if it’s ready, press your finger into the dough; if the indentation stays, it’s proofed.
Step 5: Shape and Second Proofing
- Gently deflate the dough and divide it into 8–12 equal portions, depending on your preferred size. Personally, I like to make 9 rolls for the perfect balance of size and texture.
- Take a small piece of dough, fold it a few times with your hands, then roll it into a smooth ball. Place them on a baking tray lined with parchment paper, leaving space between each roll.
- Let the rolls rise for another 20–30 minutes.
Step 6: Prepare the Garlic Butter
- While the dough is proofing, combine 30g softened butter, 2 tbsp minced garlic, and 1/4 tsp salt in a small bowl. Mix until smooth.
- Transfer the garlic butter mixture into a piping bag for easier application.
Step 7: Decorate and Bake
- Preheat your oven to 180°C (350°F). Brush the proofed rolls with beaten egg for a shiny golden crust.
- Use scissors to make a small slit in the top of each roll, then pipe or spread the garlic butter into the slits. Sprinkle with chopped green onions.
- Bake the rolls on the middle rack for 20 minutes or until golden brown. If the tops brown too quickly, cover loosely with aluminum foil.
Step 8: Cool and Serve
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes. Serve warm and enjoy their heavenly aroma!
Notes
- Potato measurement: The final dough uses exactly 100g mashed potato. Steam extra if needed to ensure you have the right amount.
- Butter temperature: The butter for the garlic topping should be softened but not melted.
Frequently Asked Questions
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, sweet potatoes can be used, but they may make the rolls slightly sweeter and softer.
Q: Can I freeze the dough or baked rolls?
A: You can freeze the unbaked rolls after shaping or the baked rolls once cooled. Thaw before baking or reheating.
Q: What if I don‘t have a piping bag for the garlic butter?
A: Use a spoon to spread the garlic butter on top—it will still taste great!
Homemade Garlic Potato Bread Rolls
Ingredients
For the Dough:
- 1 potato steamed and mashed (100g mashed potato)
- 250 g all-purpose flour
- 1 egg
- 20 g sugar
- 3 g salt
- 3 g yeast
- 90 g cold milk
- 30 g butter
For the Garlic Butter Topping:
- 30 g butter softened
- 2 tbsp minced garlic
- 1/4 tsp salt
For Decoration:
- chopped green onions as needed
- 1 egg beaten (for brushing)
Instructions
Step 1: Prepare the Mashed Potato
- Wash, peel, and slice the potato into thin pieces. Steam the potato slices over high heat until tender (about 15–20 minutes). You can check by inserting a chopstick; it should go through easily.
- Mash the steamed potato into a smooth paste using a spoon or masher, and let it cool completely. Measure 100g mashed potato for the dough.
Step 2: Make the Dough
- In a large mixing bowl, combine 250g flour, 1 egg, 20g sugar, 3g salt, 3g yeast, 90g cold milk, and 100g mashed potato. Mix with a spatula or chopsticks until it forms a rough dough.
- Knead the dough by hand until the ingredients are evenly incorporated. It will be sticky at first—this is normal.
- Oil your hands and kneading surface lightly to prevent sticking, and knead the dough until smooth and elastic (about 8–10 minutes).
Step 3: Add Butter and Knead
- Add 30g softened butter to the dough. Knead until the butter is fully absorbed, and the dough becomes smooth, elastic, and can form a thin, stretchable membrane.
Step 4: First Proofing
- Place the dough in a clean bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 30–60 minutes until it doubles in size.
- To check if it's ready, press your finger into the dough; if the indentation stays, it's proofed.
Step 5: Shape and Second Proofing
- Gently deflate the dough and divide it into 8–12 equal portions, depending on your preferred size. Personally, I like to make 9 rolls for the perfect balance of size and texture.
- Take a small piece of dough, fold it a few times with your hands, then roll it into a smooth ball. Place them on a baking tray lined with parchment paper, leaving space between each roll.
- Let the rolls rise for another 20–30 minutes.
Step 6: Prepare the Garlic Butter
- While the dough is proofing, combine 30g softened butter, 2 tbsp minced garlic, and 1/4 tsp salt in a small bowl. Mix until smooth.
- Transfer the garlic butter mixture into a piping bag for easier application.
Step 7: Decorate and Bake
- Preheat your oven to 180°C (350°F). Brush the proofed rolls with beaten egg for a shiny golden crust.
- Use scissors to make a small slit in the top of each roll, then pipe or spread the garlic butter into the slits. Sprinkle with chopped green onions.
- Bake the rolls on the middle rack for 20 minutes or until golden brown. If the tops brown too quickly, cover loosely with aluminum foil.
Step 8: Cool and Serve
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes. Serve warm and enjoy their heavenly aroma!