Herbed Potato Rolls Recipe

Introduction

These herbed potato rolls are soft, fluffy, and packed with fresh garden flavors. Made with mashed potatoes and aromatic herbs, they offer a comforting twist on classic dinner rolls. Perfect for pairing with soups or enjoying as a snack.

Ingredients

• 1 russet potato
• ¾ cup reserved potato water
• 1 ¼ tsp traditional active dry yeast
• ¼ tsp sugar
• 1 egg, beaten
• 1 tbsp butter, melted
• 1 tbsp honey
• ½ tsp salt
• 2 tbsp chopped fresh herbs, such as thyme, sage, chives, rosemary
• 2 ¾ cups all-purpose flour, plus extra as needed
• 2 tbsp flavored butter, such as Garlic Scape Butter, for brushing (optional)

Instructions

1. Step 1: Peel and dice the potato. Place in a saucepan and cover with a couple inches of water. Bring to a boil and cook until tender. Strain the potatoes, reserving ¾ cup of the cooking water. Mash the potatoes and set aside, aiming for about 1 cup of mashed potatoes.
2. Step 2: In a small bowl, combine ¼ cup of the warm reserved potato water (105–115°F) with the yeast and sugar. Stir briefly and let sit for about 5 minutes until bubbly and activated.
3. Step 3: In the bowl of a stand mixer, combine the remaining ½ cup warm potato water, mashed potatoes, beaten egg, melted butter, honey, chopped herbs, salt, and the yeast mixture.
4. Step 4: Add the flour and attach the dough hook. Mix until the dough begins to form, scraping down the sides as needed. Add extra flour a tablespoon at a time if the dough is too sticky.
5. Step 5: Continue mixing with the dough hook for about 5 minutes until the dough is soft and stretchy. Turn the dough onto a floured surface and knead it into a smooth ball. Transfer to a greased bowl, drizzle a little oil on top, and cover with plastic wrap or a towel. Let rise in a warm place for 1 hour.
6. Step 6: After rising, punch down the dough and knead lightly to remove air bubbles. Divide the dough into 12 equal pieces and shape each into a ball.
7. Step 7: Spray a 10-inch cast iron pan or a 9″ x 13″ baking dish with non-stick spray. Arrange the rolls in the pan, cover, and let rise for another 30 minutes.
8. Step 8: Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes until golden brown, rotating the pan halfway through for even browning.
9. Step 9: Optional: Brush the hot rolls with melted flavored butter, like Garlic Scape Butter, right after removing them from the oven. Serve warm and enjoy!

Tips & Variations

• Use different fresh herbs, such as rosemary or chives, according to your preference for varied flavors.
• If you don’t have potato water, warm water can be substituted, but the potato water adds extra softness and flavor.
• For a richer taste, brush the rolls with melted butter before and after baking.
• Make garlic herb butter by mixing softened butter with garlic, herbs, and a pinch of salt for an extra tasty finish.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. To reheat, thaw at room temperature and warm in a 350°F oven for 5–10 minutes. Brush with butter again after reheating for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute instant yeast for active dry yeast?

Yes, you can substitute instant yeast. Use about 1 teaspoon and mix it directly with the dry ingredients without proofing, but the rising times may be slightly shorter.

Can I make these rolls without a stand mixer?

Absolutely. You can mix and knead the dough by hand on a floured surface. Expect a softer dough, so add flour gradually and knead until smooth and stretchy, which may take about 8–10 minutes.

Herbed Potato Rolls Recipe

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★★★★★

5 from 72 reviews

These Herbed Potato Rolls are soft, flavorful, and infused with fresh herbs for an aromatic twist on traditional dinner rolls. Made with mashed russet potatoes and a blend of thyme, sage, chives, and rosemary, these rolls have a tender crumb and a golden crust. Perfect alongside soups, stews, or as sandwich buns, they are enriched with honey and butter for a subtle sweetness and moist texture.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 rolls 1x
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Potato and Yeast Mixture

• 1 russet potato
• 3/4 cup reserved potato water
• 1 1/4 tsp traditional active dry yeast
• 1/4 tsp sugar

Dough Mixture

• 1 egg, beaten
• 1 tbsp butter, melted
• 1 tbsp honey
• 1/2 tsp salt
• 2 tbsp chopped fresh herbs (thyme, sage, chives, rosemary)
• 2 3/4 cups all-purpose flour, plus extra as needed

Topping

• 2 tbsp flavored butter (such as Garlic Scape Butter), melted for brushing after baking

Instructions

1. Prepare the Potato: Peel and dice the russet potato. Place it in a saucepan and cover with a couple of inches of water. Bring to a boil and cook until the potato is tender. Drain, reserving 3/4 cup of the cooking water. Mash the potatoes thoroughly to yield about 1 cup and set aside.
2. Activate the Yeast: In a small bowl, combine 1/4 cup of the warm reserved potato water (temperature between 105 – 115°F) with the active dry yeast and sugar. Stir briefly and let it sit for about 5 minutes until the mixture is bubbly and has risen, indicating the yeast has activated.
3. Mix the Dough: In the bowl of a stand mixer, combine the remaining 1/2 cup warm potato water, mashed potato, beaten egg, melted butter, honey, chopped fresh herbs, salt, and the activated yeast mixture. Add the 2 3/4 cups of all-purpose flour and attach the dough hook.
4. Combine and Knead Dough: Mix with the dough hook until the dough begins to come together, scraping down the sides as needed. Because the dough will be soft and sticky, add extra flour a tablespoon at a time to prevent sticking. Continue mixing for about 5 minutes until the dough becomes soft, stretchy, and elastic. Turn the dough onto a floured surface and knead gently to form a smooth ball.
5. First Rise: Place the dough in a greased bowl, drizzle a little oil on top, and rub it over the dough’s surface. Cover the bowl with cling film or a clean tea towel. Set it in a warm spot to rise for 1 hour, or until doubled in size.
6. Shape the Rolls: After the dough has risen, punch it down to deflate. Lightly knead to remove air bubbles, adding flour as needed to manage stickiness. Divide the dough into 12 equal pieces. Shape each piece into a small ball.
7. Second Rise: Spray a 10-inch cast iron pan or a 9” x 13” baking dish with non-stick spray. Arrange the shaped rolls evenly in the pan, cover with a tea towel, and let them rise for 30 minutes until puffy.
8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown and are cooked through. Rotate the pan halfway through baking (around 15 minutes) to ensure even browning.
9. Brush with Butter and Serve: Immediately after removing the rolls from the oven, brush their tops with melted flavored butter, such as Garlic Scape Butter, so they absorb the richness. Serve warm and enjoy these aromatic, tender potato rolls.

Notes

• You can substitute the fresh herbs with any combination you prefer or omit them for plain potato rolls.
• The flavored butter for brushing can be replaced with regular melted butter or herb butter of your choice.
• The temperature of the potato water when activating yeast should be warm but not hot (105–115°F) to ensure yeast activation without killing it.
• If you don’t have a cast iron pan, a 9” x 13” baking dish works well for baking the rolls.
• Extra flour is needed due to the wet nature of the dough, but add it sparingly to keep rolls soft.
• These rolls freeze well—cool completely before freezing and reheat by warming in the oven wrapped in foil.

Keywords: potato rolls, herbed rolls, dinner rolls, homemade bread, soft rolls, fresh herbs, baking bread