Recipe
When it comes to comfort food, few things rival the aroma of freshly baked bread. But if you’re looking to take your dinner rolls up a notch, try this recipe for Potato Onion Rolls, a warm, savory twist packed with flavor and fluffiness.
Why Potato?
Potatoes might not be your typical bread ingredient, but they play a powerful role in creating soft, moist rolls. The starch in mashed potatoes traps moisture, giving the dough a tender texture and extending the shelf life of your rolls. It’s an old baker’s trick that never goes out of style.
The Onion Factor
What elevates this recipe is the subtle sweetness and bite of sautéed onions. When folded into the dough, these golden bits bring a delicate, savory depth that pairs beautifully with the softness of the bread. Whether you’re serving soup, stew, or roasted vegetables, these rolls are a perfect side.
Ingredients
- 1 medium potato, peeled and diced
- 1 cup warm water (reserved from boiling potatoes)
- 2 ½ teaspoons active dry yeast
- 1 tablespoon sugar
- 3 cups all-purpose flour (more as needed)
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter
- 1 medium onion, finely chopped
- Optional: 1 egg for brushing tops
Instructions
- Boil and Mash: Boil the diced potato in water until soft. Reserve 1 cup of the potato water and let it cool to lukewarm. Mash the potato until smooth.
- Activate Yeast: Combine the reserved warm potato water, sugar, and yeast in a large bowl. Let it sit for 5–10 minutes until foamy.
- Make the Dough: Add the mashed potatoes, salt, olive oil, and flour to the yeast mixture. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Sauté the Onions: In a skillet, cook the chopped onions over medium heat until golden and soft. Let cool slightly, then fold them into the dough.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled.
- Shape the Rolls: Punch down the dough and divide it into 12–16 equal portions. Shape into balls and place on a baking sheet.
- Second Rise: Cover and let the rolls rise again for 30–40 minutes.
- Bake: Preheat the oven to 375°F (190°C). Brush rolls with egg wash if desired. Bake for 18–22 minutes, or until golden brown.
Final Thoughts
Potato Onion Rolls are more than just bread, they’re a warm, fragrant addition to your table that feels both rustic and refined. Try them once, and you might never go back to plain rolls again.
