I’m still on a quest for the perfect recipe that reminds me of the Martin’s Potato Bread. With July 4th this week, I decided to try a new potato roll recipe for hamburgers. They turned out to be large enough for sliders or dinner rolls. These rolls look tall but once they’re filled and you start eating, you won’t think there’s too much bread. I think these rolls would be lovely for cold cut sandwiches, pulled pork or anything you would eat on a bun. Really.
My brother-in-law and husband didn’t think these were like the store bought rolls but that they were a fantastic roll anyway. We ate the first three warm out of the oven with a little butter. They were soft and fluffy as they should be. My husband is already making plans for me to make two batches of these for the Fourth.
Then we ate a few more buns for dinner with hamburgers, sauteed vidalia onions and baked beans.
Have a wonderful and safe Fourth of July!
Potato Hamburger Rolls
Yield: 15 – 20 rolls Cook Time: 20 minutes
- 2 tablespoons warm water
- 1/2 teaspoon sugar
- 2 1/2 teaspoons instant (or Bread Machine) yeast; equivalent of 1 package of yeast
- 1 cup water boiling potato water or 1 cup boiling water with 1 tablespoon of potato flakes
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup butter
- 2 beaten eggs
- 4 to 4 1/2 cups flour
- 1/4 cup potato flour
- Milk, cream or egg yolk to glaze (optional)
Step 1: For the dough: Heat 2 tablespoons in a microwave safe small bowl or a 1 cup measure for 5 to 10 seconds to warm. Dissolve the 1/2 teaspoon of sugar in the warm water. Add the yeast and mix briefly to combine. Set aside for about 10 minutes until the mixture begins to foam.
Step 2: In the interim, add the potato flakes, sugar, salt and butter to the boiling water and mix. Add the potato water and yeast mixtures to the large bowl of a stand mixer and mix briefly. Mix in the eggs and 2 cups of flour. Beat in the remaining 2 cups of flour. Continue using the beater attachment and beat for 3 to 5 minutes. This is a sticky dough. At this point you can refrigerate covered up to a week.
Step 3: If you aren’t refrigerating the dough, you may need to add an additional 1/2 cup of flour to the dough for easier handling. Be sure not to add too much flour, as it should remain sticky. Let dough rest for 1/2 hour. Grease a 9 by 13 inch pan with cooking spray or line with parchment. To prepare for baking, using well floured hands, divide the dough into 15 to 20 pieces. Roll into balls and place into the prepared pan. I was able to place the rolls in 3 by 5 rows in the pan. I had three additional rolls that I put into a small loaf pan for a total of 18 rolls. Set rolls in a warm area to rise until doubled. If you don’t have a warm area, create one using my tip below.
Step 4: Preheat oven to 375 degrees. Place rolls in preheated oven for 20 minutes. Longer if you’re rolls are larger; less if they’re smaller. Optionally brush with the topping 5 minutes before the rolls are finished baking. So if you’re baking for 20 minutes, brush the tops at 15 minutes and then let them finish baking for the remaining 5 minutes.
Step 5: Let the rolls cool 10 minutes. Remove the rolls from the pan and let them cool completely. Break the buns apart. Slice horizontally when ready to use for hamburgers.
Tips: To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven. The boiling water will create a warm moist environment in the oven for the dough to rise well.
Storing: Store in a sealed plastic container for a few days.
Recipe slightly adapted from The Kitchn, Easy Potato Dough Rolls recipe.
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I want that entire plate of food! Looks so yummy!
It’s too late. I ate it all. I’m still stuffed too. Glad you liked my recipe.
Great contribution to the Burger Bash. I have a potato roll addict in my family and didn’t really know how to try. I have heard about Martins but I can’t find them round here. Pinning!
You won’t be disappointed with these. They’re not a copycat of the store bought ones but they’re really good. I just had one plain a few minutes ago. I’m in NY, so maybe Martin’s is only in the northeast. I get them at any supermarket.
what kind of pan did you use to make them look so good!
Thanks. I used a 9 by 13 inch pan that has an insulating layer of air. A while ago they were very popular. For the size I made, I had three rows of five rolls.
Potato bread is always so soft and tender. Now why haven’t I baked any yet? You’ve inspired me…your buns look terrific!
I’m just on a quest. I love how soft these rolls are. Thanks so much.
You did it again! Great recipe, I am using this for the forth. Getting out my bread machine!
This recipe is easy. You can make it with your mixer. I hope you try the recipe. They are really good.
We had a great time on the 4th and your hamburger buns were fantastic!!!
So glad you had a good time and enjoyed the hamburger buns.
Your rolls look so light and fluffy. I would love to dig into one. Thanks for sharing on Thursdays Treasures. This will be a feature.
Thanks. So glad you liked my buns. I’m delighted to be featured.
So cool to make your own rolls! Thanks for sharing at Foodie Friends Friday!
Thanks! They’re easy to make and delicious too.
They look lighter than the store bought rolls. Thanks for sharing them with us on foodie friday.
They are lighter than the store bought rolls. My in-laws loved them.
We LOVE potato rolls at our house and these look incredibly delicious! Thank you so much for sharing at Best of the Weekend! Pinning to our party board! We love having you join us and hope to see you this Friday. Have a fantastic week!
These are so good. You should try the recipe. My sister-in-law took some home over the weekend and asked for the recipe.
I’ll be there on Friday.
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I live in MD and first had Martin’s at a friends house back in 1985 when I lived in Lansdale PA for a year. I loved them so much when I moved back to MD I looked everywhere for them to no avail but around 15 years ago I started seeing them and now just about every grocery store has them and their potato bread as well as a whole wheat potato bread. Thanks for posting,I just tried this recipe with a few differences and it is now rising.Take care!
I’m glad you liked it. Everyone that tried my version of it, loved it.
Dear Annamaria,I don’t have a bread mixer.Could I knead the dough by hand.?If so,how long would I knead.?I’m an Australian and have never heard of potato rolls.Yours look great.!I’d appreciate your advice.Regards,Eira.