Make Ahead

One Potato, Two Potato Rolls

December 13, 2010
2 Ratings
  • Makes 15
Author Notes

These rolls have appeared at almost every special occasion meal for years.The two potatoes used are sweet potato and potato flour. They are soft comforting pillows with a gentle golden hue imparted by the sweet potatoes.I use the bucket of my bread machine to make the dough, but it can also be made by hand or in a mixer. If there are any rolls leftover they are great toasted with a dab of homemade preserves for breakfast. Canned pumpkin or squash are suitable substitutes for the sweet potatoes. - sticksnscones —sticksnscones

Test Kitchen Notes

Sticksnscones' rolls are rich, pillow soft, and slightly sweet. In my mind they are perfect dinner rolls. They smell heavenly baking, and look gorgeous with their shiny, light brown top crust. The sweet potato gives them a beautiful golden hue, and the milk powder and potato flour help create a light texture and rich flavor. Don't be surprised if your dinner guests reach for more than one of these gems! They are delicious with just a pat of butter and they also made a great "bun" for a left-over pork-tenderloin sandwich. —hardlikearmour

What You'll Need
  • 3 cups unbleached flour
  • 2 teaspoons instant yeast
  • 4 tablespoons light brown sugar
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup potato flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup mashed sweet potato
  • 2 large eggs
  • 1 cup water
  • sesame seeds
  1. Place all of the ingredients,other than one egg in the bucket of your bread machine. Select the bread dough setting and press start. Check the dough while it is mixing to see if it looks smooth. You may need to add either more flour or water to achieve the correct consistency. Let the machine go through the entire cycle.
  2. Turn the dough out onto a lightly floured surface. Divide into 15 small balls and place in a buttered 9 X 13 inch pan. There should be a little room between each for rising. They will end up baking together nicely.
  3. Allow rolls to rise, covered for about 1 hour. The rolls can also be made up to this point and dough refrigerated overnight.
  4. Preheat oven to 375. If dough has been refrigerated, let stand at room temperature for an hour before baking.
  5. Make the egg wash, combining the beaten egg with 1 teaspoon of water. Brush over each roll and sprinkle with sesame seeds.
  6. Bake for about 15-18 minutes or until golden brown. Turn out onto a cooling rack and try not to eat them all!

See what other Food52ers are saying.

  • wssmom
  • AntoniaJames
  • hardlikearmour
  • lapadia
  • Sagegreen

12 Reviews

wssmom April 24, 2011
I am so glad you entered these! I love them!
sticksnscones December 31, 2010
Thanks so much for all the lovely comments and selection as EC! It makes me so happy to know that others are enjoying our family favorite just as much as we do.
AntoniaJames December 28, 2010
I'm looking forward to making these, too! And I've made three different types of dinner rolls in the past four days (plus a few loaves, as the 2 bottomless pits, I mean, the boys, are home from college). I noticed this one when it was posted. I can tell it's going to be great. ;o)
hardlikearmour December 28, 2010
I've made these twice now. First time as directed in the original recipe & second time with canned pumpkin and white whole wheat flour. Both versions were very good, and I ate way too many of them!
sticksnscones December 26, 2010
Yes, I use the bread machine for the first rise, then shape and let them do the second rise in the pan.
hardlikearmour December 26, 2010
Thanks. My butter is on the counter softening to make these this afternoon. Yum! I can't wait to be biting into one (or more!)
hardlikearmour December 26, 2010
I made them using my stand mixer to do most of the kneading. Using the paddle attachment I mixed the wet ingredients (including sugar) & the yeast, then mixed in about 1/2 of the combined dry ingredients before switching to the dough hook. Added the remainder of the dry ingredients, used the dough hook to knead for 5 or 6 minutes, then turned out onto a lightly floured surface to knead a bit more. Worked out great!
hardlikearmour December 23, 2010
Does a bread machine do the first rise? I will be making them w/out one. Thanks.
lapadia December 14, 2010
Beautiful and delicious, indeed. I see you use a little powderred milk, I like using it too.
Sagegreen December 13, 2010
These look just perfect!
TiggyBee December 13, 2010
Really nice!!
hardlikearmour December 13, 2010
These look gorgeous, and sound delicious!