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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