Fluffy and supremely tender, these Purple Potato Dinner Rolls add a fun, unexpected splash of color to your table! Leftover potatoes never tasted so good! 
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Purple Potato Dinner Rolls

Fluffy and supremely tender, these Purple Potato Dinner Rolls add a fun, unexpected splash of color to your table! Leftover potatoes never tasted so good! 
Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 20 minutes
Servings 30 rolls
Calories 50kcal
Author Erica

Ingredients

  • 2 packages active dry yeast
  • 1 cup warm water or potato water
  • 1 cup purple potatoes mashed & still warm
  • 1/3 cup sugar or honey
  • 1/2 cup unsalted butter softened, plus more for brushing
  • 2 large eggs
  • 2 teaspoons kosher salt
  • 5 1/2 cups all-purpose flour

Instructions

  • In a small bowl, dissolve yeast in 1/2 cup warm (potato) water. Allow to sit for 8-10 minutes. 
  • In the bowl of a stand mixer (or other large bowl,) combine mashed purple potatoes, sugar (or honey), softened butter, eggs, salt, remaining water, yeast mixture and 2 cups flour. Using the paddle attachment (or a spoon,) beat until smooth, adding enough flour to form a shaggy dough.
  • Switch to the dough hook on your stand mixer. Continue to stir/knead in remaining flour to form a soft dough that's just slightly tacky to the touch, 5-6 minutes on 2nd speed, or 8-10 by hand.
  • Form the dough into a ball and place it in a lightly greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and let the dough rise until it's doubled in size, about 60-90 minutes. 
  • Lightly grease two 9" x 13" pans and set aside. 
  • Lightly dust a large cutting board or workspace with flour. Tip the dough from the bowl onto the floured surface and punch down dough to gently deflate it. 
  • Divide the dough into thirds, then cut each third into 10 pieces each, equaling 30 pieces total (weighing about 1.3 ounces each.) Round each piece into a smooth roll.
  • Place the rolls into the prepared pans, closely for a pull-apart style roll, or further apart if you'd like more browning on each roll. 
  • Cover the pan with lightly greased plastic wrap, and let them rise for 30-60 more minutes until doubled. 
  • In the last 15 minutes of rising time, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until golden brown on top. Remove them from the oven, and remove them to a cooling rack. Brush with melted butter, if desired.

Notes

Recipe adapted from King Arthur Flour.
Store rolls, wrapped in plastic, for several days at room temperature. For longer storage, place rolls in zipper bags, then wrap them in foil.

Nutrition

Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 187mg | Potassium: 46mg | Sugar: 2g | Vitamin A: 2.2% | Vitamin C: 1.4% | Calcium: 0.4% | Iron: 0.8%