Buttermilk Potato Rolls

"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."
photo by a food.com user photo by a food.com user
Ready In:
6hrs 25mins
36 rolls


  • 12 cup potato water, reserved from cooking the russet potatoes (75-F.)
  • 1 teaspoon dry yeast
  • 34 cup flour
  • 1 cup potato water, reserved from cooking the russet potato
  • 1 cup mashed russet potato
  • 1 12 cups water buttermilk
  • 1 teaspoon dry yeast
  • 5 - 6 12 cups flour
  • 2 teaspoons salt
  • 2 tablespoons honey
  • 1 tablespoon melted butter, for bowl and top of raising dough


  • Directions.
  • Peel and cube a large russet potato.
  • Place in a pot with 2 cups of water and cook until soft and tender.
  • Drain, reserving liquid.
  • Starter:

  • The potato water should be only slightly warm or tepid (about 110F).
  • Combine the water and yeast in a small bowl.
  • Let stand I minute, then stir until yeast is dissolved.
  • Add the flour.
  • Stir vigorously for about 100 strokes.
  • Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
  • Place in a warm (75 F) place until mixture is bubbly (2 –3 hours).
  • Place the starter into a large (6-quart+) bowl.
  • Dough:

  • Add the water, potato, buttermilk and yeast to starter.
  • Add 1 cup of flour and stir until it is well combined.
  • Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
  • Turn the sticky dough out on a floured work surface.
  • Dip 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.
  • Gradually add the remaining flour as you knead for 10-12 minutes.
  • Dough will be strong and slightly sticky and will spring back when poked.
  • Shape dough into a ball.
  • Return dough to the bowl that has been coated with melted butter.
  • Brush top of dough with the rest of the melted butter.
  • Cover with a clean damp towel and place in a warm place until doubled in volume.
  • Deflate the dough, place on lightly floured work surface.
  • Knead briefly.
  • Cut dough into 3 equal pieces.
  • Knead briefly.
  • Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
  • Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
  • Cover 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)
  • Preheat oven to 375 F and place oven racks to center of oven.
  • Place a pan of water under the rack where the loaves will bake.
  • Place rolls/mini breads in the hot oven.
  • Bake for about 25 minutes or until they are a light golden brown.
  • Remove from oven and allow to cool slightly before serving.
  • Brush tops with a bit more melted butter while still hot if you want a softer roll.

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  1. These make a lovely crusty roll that is tender inside. For those of my family who don't like crusty rolls, I put them into a ziplock while they were still warm which gets rid of the crust. I made the starter (very fast and easy) after I got the kids out the door for school and let it set while I went shopping. The rest of the time was quick and painless. Great with rasberry butter or preserves. I imagine this would make a great loaf bread as has great texture and nice crust. I made my first batch into rolls that didn't last a week despite making so many.


Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
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