This recipe will be printed in the May edition of the Wisconsin Badger Common’Tater magazine, you will find me writing potato related articles featuring delicious recipes for the monthly Ali's Kitchen column in this fabulous trade magazine.
You get a sneak peek here today, and just in time for Easter ... These rolls will be the perfect addition to the table for your holiday brunch!
Parmesan Potato Rolls
If you are new to baking breads I still encourage you to give these rolls a try.
The most intimidating part about bread seems to be the yeast. Really, there is no secret process here. Just remember that you need warm water to activate your yeast. Ideally, a temperature between 110-115 degrees; too cold and you will be left with yeast too sleepy to raise your bread, and water too hot will kill your yeast and also leave you with a flat, dry bread.
If you want to be sure you have the correct water temp to proof your yeast a thermometer comes in handy.
Super Soft, and slightly crumbly.
Parmesan Potato Rolls are worth the time investment!
You are welcome to boil up some Wisconsin russet potatoes and mash them for this recipe, but I prefer to use boxed instant dehydrated potato flakes. The instant potatoes give the rolls a softer texture and there is no worry over trying to whip up creamy mashed potatoes without the added milk or butter. You simply mix the instant potato flakes with hot water and you’re ready to go.
There is no kneading involved or fancy equipment required for this recipe, just some basic ingredients and a bit of patience while your dough rises.
In the end you will have soft, buttery, browned dinner rolls that will not disappoint!
Parmesan Potato Rolls Recipe
- 2 (1/4 ounce) active dry yeast packets
- 1 ? cups warm water (divided)
- 1 cup warm plain mashed potatoes
- 2/3 cup sugar
- 2/3 cup butter (softened and at room temperature)
- 2 eggs
- ¼ cup grated parmesan cheese
- 2 tsp salt
- 5 to 6 cups all-purpose flour
- ½ cup melted butter
- 2 tsp garlic powder
- 1 tsp parsley
- ¼ cup grated parmesan cheese
In a small bowl, dissolve the yeast in 2/3 cup warm water and set aside.
In an extra-large bowl, combine the mashed potatoes with the remaining 2/3 cup water, sugar, softened butter, eggs, parmesan cheese, and salt.
Add the yeast mixture to the bowl, along with about 2 cups flour, and mix until smooth. Continue adding flour to the bowl until you have a soft, slightly sticky, dough (You may not need the full 6 cups of flour). Cover the dough with a kitchen towel or plastic wrap and allow the dough to rise until double in size, this will take about an hour.
Push dough down, recover and allow to rest for about 10 minutes. Grease a baking pan (with a pat or two of butter, or cooking spray) and set aside.
Pull portions of this raised dough and shape into balls and place into the prepared baking pans. (You should be able to get about 40 potato rolls from this dough). Cover with a kitchen towel or plastic wrap and allow the rolls to rise for 30 to 45 minutes, or until rolls are not quite double in size.
Bake rolls for 20 to 25 minutes in a 350° preheated oven.
Toward the end of the baking time prepare the Parmesan Topping by mixing the melted butter, garlic powder, parsley, and parmesan cheese in a small bowl (make sure butter is not too hot or it will melt the cheese and make it difficult to spread)
Remove pan from the oven and brush tops of rolls with the melted butter/parmesan mixture. Return to the oven and bake another 5 minutes, or until rolls are golden brown.
Looking for another fabulous potato recipe to try?
Check out this lightened up potato salad! Bright, colorful, and full of flavor. Click on the pic below for the recipe:
Want to keep up on all the latest Life On Granite Ridge news? Don't want to miss a recipe?
Let's be friends on Facebook and keep in touch! Click HERE or on the pic below to go to our LOGR Facebook page and give us a "like":