Garlic-Parmesan Potato Bread Dinner Rolls
- MakesMakes 12 rolls
- Cook Time3 hours
- Active time plus cooling35 minutes active, plus cooling
Soft, pillowy potato bread makes stellar dinner rolls. We brush ours with garlic-rosemary infused butter and sprinkle on some Parmesan, which browns and crisps. (If you prefer plain rolls, skip the butter and cheese and simply brush the rolls with a beaten egg before they go in the oven.) For ease, rather than cook and rice potatoes we use instant potato flakes. For a crowd, the recipe is easily doubled. And to prep ahead, the dough can be made and the rolls shaped, then refrigerated for up to 24 hours. Before baking, let stand at room temperature for an hour, then finish and bake per the recipe.
Don’t forget to remove the rolls from the pan after 10 minutes of cooling. Any longer and the bottom crust will start to steam and soften.
Step 1
To make the rolls, in a small bowl or 2-cup liquid measuring cup, whisk the milk, honey and egg yolk. In the bowl of a stand mixer, whisk the flour, potato flakes, yeast and salt. Mix with the dough hook attachment on low. With the mixer running, slowly add the milk mixture. Knead on low until a cohesive dough forms that clears the sides of the bowl, about 8 minutes.
Step 2
With the mixer still running, add the butter one piece at a time; mix until almost fully incorporated, about 15 seconds, before adding another piece. After all the butter has been added, mix on low until the dough is sticky and glossy, about 2 minutes; some butter will stick to the sides of the bowl. Increase to medium and knead, scraping the sides of the bowl and dough hook as needed, until the dough is smooth, elastic and clears the sides of the bowl, 7 to 9 minutes. Gather the dough into a ball in the center of the bowl. Cover and let rise at room temperature until doubled, about 1 hour. Meanwhile, coat a 9-inch cake pan with butter.
Step 3
Lightly flour the counter and turn the dough out onto it. Use a chef’s knife or bench scraper to divide it into 12 portions. Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand, then pinch the seam on the bottom. Place the balls in the prepared pan (4 in the center and 8 around the perimeter), then drape a kitchen towel over the pan. Let rise at room temperature until doubled, about 45 minutes.
Step 4
About 30 minutes into rising, heat the oven to 350°F with a rack in the middle position. When the rolls have doubled, bake until light golden brown, about 20 minutes.
Step 5
Meanwhile, make the garlic butter. In a small saucepan, combine the butter and garlic. Cook over medium, stirring, until the butter is melted and the garlic is fragrant, about 2 minutes. Remove from the heat and stir in the rosemary.
Step 6
Remove the rolls from the oven and, working quickly, brush the tops with the butter mixture. Sprinkle evenly with the Parmesan. Return to the oven and bake until the Parmesan is crusty and the rolls are deep golden brown, 10 to 15 minutes.
Step 7
Cool in the pan on a wire rack for 10 minutes. Invert the rolls out of the pan onto the rack, then turn them upright. Serve warm or at room temperature.
