These perfect pull-apart potato rolls are just that, perfect! Buttery, rich… They are so soft and flavorful, the result of months of testing different recipes. So, what makes these dinner rolls perfect while those other half-dozen iterations weren’t?
A few things. One, using fresh russet potatoes instead of instant mashed potato flakes. Those instant flakes are great for adding some softness to a loaf of classic sandwich bread, but not so much for true potato bread. Two, these rolls are coated before baking with honey butter, adding the perfect amount of richness and a touch of sweetness. Finally, these have a secret ingredient: buttermilk pancake mix!
Weird, right? I recommend using Kodiak Cakes buttermilk power cakes mix. Not sponsored, but it is my favorite pancake mix. It helps these rolls be even softer and rise much higher due to the baking powder in the mix. You’re free to try using whatever your favorite buttermilk pancake mix is.
If you use the Kodiak Cakes mix, that’ll make these 100% whole-grain rolls. But, I promise you’d never know it from the taste or texture. This recipe calls for white whole wheat flour. It’s lighter in color than regular whole wheat flour and it has a milder taste. https://bit.ly/2Goj5Lo If you can’t find white whole wheat flour, I wouldn’t recommend using regular whole wheat. In that case, you can substitute regular bread flour. Though, in that case, they won’t be 100% whole grain.
This recipe makes eight large perfect pull-apart potato dinner rolls. They’re large (and soft) enough to be used as buns. I love to use these for burgers, chicken sandwiches, pulled pork… They’re great with almost anything. If you’re looking for a pulled pork recipe check out my recipe for garlic and herb pulled pork: https://bit.ly/30sZJf4 Of course, these are also great served with a nice warm stew or butter and jam for breakfast! I love these with blueberry jam.
Perfect Pull-Apart Potato Rolls
Ingredients
Perfect Potato Roll Dough
Honey Butter
Instructions
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Peel and cut up 2 russet potatoes.
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Place in a saucepan with water to cover and bring to a boil.
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Turn down to a simmer and cook until very soft, about 15-20 minutes depending on the size of your potatoes.
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Remove from heat.
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Using a slotted spoon, scoop the potatoes into a large mixing bowl.
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Add the butter and mash the potatoes very well with a sturdy fork.
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Add 1/2 cup of the water you boiled the potatoes in to the bowl and mix.
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Set aside and let the mixture cool for about 20 minutes.
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Add 1/2 cup of cold milk to the bowl, along with a 1/2 tbsp of honey and the yogurt and mix.
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Sprinkle two teaspoons of yeast over the mixture and mix thoroughly. Let sit for a few minutes and mix again.
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Add the salt, pancake mix, and flout to the bowl and mix until it starts to come together.
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Start kneading the dough, knead it in the bowl for a few minutes. Do not add additional flour. It will stick to your hands, you just have to accept it!
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Cover the bowl and place in the fridge for 4 to 6 hours.
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Remove from the fridge. Punch down the dough and knead it in the bowl for 5 minutes. Again, do not add additional flour.
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Grease a large cake pan or baking dish. Note: if you're using a springform pan as I did, wrap foil around the bottom of the pan. Otherwise, the butter will leak out and burn and smoke up your kitchen. I know this from experience.
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Cut the dough into 8 approximately equal pieces.
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Roll each piece into a ball shape and place it in the pan.
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In a small microwave-safe bowl, melt the butter and the honey.
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Mix well with a basting brush and brush a ton of honey butter onto each dough ball. Use all of the butter mixture!
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Cover with plastic wrap or a damp paper towel and let rise for 40 minutes.
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After 40 minutes, turn the oven on to 350°F and let it preheat.
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When the oven comes to temperature, uncover the pan and place it in the oven.
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Bake for 40 minutes.
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Enjoy!
