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
Prep Time 1hour
Cook Time 20minutes
Rising Time 1hour30minutes
Total Time 1hour20minutes
2packages active dry yeast
1cupwarm wateror potato water
1cuppurple potatoesmashed & still warm
1/3cupsugar or honey
1/2cupunsalted buttersoftened, plus more for brushing
5 1/2cupsall-purpose flour
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.
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.