Fluffy Mashed Potato Dinner Rolls
By Joe
Source: America's Test Kitchen.
Featherlight dinner rolls made with mashed potato and its cooking water, baked individually for a golden crust all round.
Always check the labels of the products you use.
Method
- 1
Potato. Cover the potatoes with cold unsalted water, bring to the boil and simmer 8-10 min, until tender. Scoop out 75 ml of the cooking water to cool, drain, then return the potatoes to the hot pan for a minute to steam dry.
- 2
Mash. Rice or mash until completely smooth, weigh out 225 g (any extra is cook's perks) and stir in the butter until it melts.
- 3
Dough. Mix the flour, yeast, sugar and salt in a large bowl, add the warm potato and rub together with your fingers. Add 1 egg and the cooled potato water and knead 8-10 min by machine on low, until soft, smooth and a little sticky.
- 4
Rise. Put the dough in a greased bowl, cover and leave 30-40 min, until nearly doubled; the potato makes it rise quickly.
- 5
Shape. Pat the dough into a 20 cm square and cut it into 12 equal pieces. Round each into a ball and space them 5 cm apart on the tray. Cover loosely and leave 30-40 min, until puffy.
- 6
Bake. Heat the oven to 200 °C (180 °C fan). Brush with the egg wash and bake 15-18 min, until golden brown; the centre of a roll reads 88-90 °C. Cool on a rack at least 10 min.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month.
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 55 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- saucepan
- potato ricer or masher
- baking tray lined with baking paper
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 170 kcal |
| Protein | 5.5 g |
| Carbohydrate | 29 g |
| of which sugars | 1.4 g |
| of which free sugars | 1 g |
| Fat | 3.4 g |
| of which saturates | 1.6 g |
| Fibre | 1.6 g |
| Salt | 0.52 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
