6 hrs 25 mins
These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Yum!! I like to make 24 dinner rolls and 6 sandwich rolls with this dough. Also... I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. So have fun. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time.
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Units: US | Metric
- 1/2 cup potato water, reserved from cooking the russet potatoes (75-F.)
- 1 teaspoon dry yeast
- 3/4 cup flour
- 1 cup potato water, reserved from cooking the russet potato
- 1 cup mashed russet potato
- 1 1/2 cups water buttermilk
- 1 teaspoon dry yeast
- 5 -6 1/2 cups flour
- 2 teaspoons salt
- 2 tablespoons honey
- 1 tablespoon melted butter, for bowl and top of raising dough
- 2Peel and cube a large russet potato.
- 3Place in a pot with 2 cups of water and cook until soft and tender.
- 4Drain, reserving liquid.
- 6The potato water should be only slightly warm or tepid (about 110F).
- 7Combine the water and yeast in a small bowl.
- 8Let stand I minute, then stir until yeast is dissolved.
- 9Add the flour.
- 10Stir vigorously for about 100 strokes.
- 11Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
- 12Place in a warm (75 F) place until mixture is bubbly (2 –3 hours).
- 13Place the starter into a large (6-quart+) bowl.
- 15Add the water, potato, buttermilk and yeast to starter.
- 16Add 1 cup of flour and stir until it is well combined.
- 17Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
- 18Turn the sticky dough out on a floured work surface.
- 19Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
- 20Gradually add the remaining flour as you knead for 10-12 minutes.
- 21Dough will be strong and slightly sticky and will spring back when poked.
- 22Shape dough into a ball.
- 23Return dough to the bowl that has been coated with melted butter.
- 24Brush top of dough with the rest of the melted butter.
- 25Cover with a clean damp towel and place in a warm place until doubled in volume.
- 26Deflate the dough, place on lightly floured work surface.
- 27Knead briefly.
- 28Cut dough into 3 equal pieces.
- 29Knead briefly.
- 30Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
- 31Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
- 32Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
- 33Preheat oven to 375 F and place oven racks to center of oven.
- 34Place a pan of water under the rack where the loaves will bake.
- 35Place rolls/mini breads in the hot oven.
- 36Bake for about 25 minutes or until they are a light golden brown.
- 37Remove from oven and allow to cool slightly before serving.
- 38Brush tops with a bit more melted butter while still hot if you want a softer roll.
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Nutritional Facts for Buttermilk Potato Rolls
Serving Size: 1 (36 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 87.0
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.2 g
- Cholesterol 1.2 mg
- Sodium 142.9 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 0.6 g
- Sugars 1.5 g
- Protein 2.5 g
The following items or measurements are not included: