These mashed potato rolls are a homemade bread recipe that uses mashed potatoes. After the dough rises you’ll separate the dough into 3 parts and roll each one out into a circle like a pizza. Try to get it somewhat thin so your crescents will have more layers. Then cut it like a pizza and roll each slice from the long end to the tip to form your crescents. Then place on a greased baking sheet and let rise again.
A whole egg with a bit of water makes up the egg wash, which makes the tops shiny but still soft. For a firmer crust, use an egg white with the water then you can serve with honey butter toppings.
- 1/2 cup water, room temperature
- 2 1/4 teaspoon (1 packet) active-dry or instant yeast
- 1 teaspoon plus 1/3 cup sugar, divided
- 1 cup mashed potatoes
- 1/4 cup milk
- 6 tablespoons regular salted butter, melted and cooled
- 2 large eggs
- 2 1/2 teaspoons minced fresh rosemary leaves
- 1 1/2 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour
For honey butter topping:
- 1/4 cup regular salted butter, room temperature
- 2 tablespoon honey
- Proof the yeast: In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly.
- If the mixture doesn’t start to bubble, then your yeast has likely expired and it’s best to start over with new yeast.
- Mix the dough: Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth.
- Add 4 1/2 cups of the flour and mix until you form a shaggy dough.
- Knead the dough: With a dough hook attachment knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl.
- If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.
- Let the dough rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.
- Shape the dough into rolls: Line a 13×9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto the lightly floured surface and cut into 16 to 20 equal pieces.
- Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour. About 15 minutes before the rolls are ready, heat the oven to 350F.
- Bake for the rolls for 20 to 25 minutes, or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.
- Brush the rolls with honey butter: In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth.
- Brush tops of baked rolls with the mixture, then sprinkle with salt. Allow cooling slightly before serving.